Mushroom Pesto Pasta

The smell of garlic and butter hitting a hot pan is what pulled my roommate out of her room that Tuesday night. I was standing over the stove, watching mushrooms shrink and brown, their edges crisping just enough to catch the light. She asked what I was making, and I shrugged and said something about pesto and pasta. Twenty minutes later, we were both sitting on the couch with bowls in our laps, barely talking because we were too busy eating.

I made this the night before my friend moved across the country, and we ate it straight from the skillet because neither of us wanted to bother with plates. The kitchen was a mess, boxes stacked by the door, but the pasta was perfect. We laughed about how this would be the last meal we would share in that apartment, and somehow that made every bite taste a little more important.

Ingredients

• Penne or fettuccine: Penne holds the sauce in its ridges, fettuccine wraps it around each strand, so pick whichever shape makes you happiest.
• Cremini or button mushrooms: Cremini have a deeper, earthier flavor, but button mushrooms work just as well if that is what you have.
• Olive oil and butter: The combination gives you richness from the butter and a clean, fruity note from the olive oil.
• Garlic: Fresh garlic makes all the difference here, the jarred stuff just does not have the same punch.
• Basil pesto: Homemade is lovely, but a good quality store bought pesto saves time and still delivers big flavor.
• Heavy cream: This is what turns the pesto into a silky sauce that coats every piece of pasta.
• Parmesan cheese: Freshly grated melts into the sauce beautifully, pre grated tends to clump.
• Fresh basil leaves: A handful on top adds a bright, herbal finish that makes the dish feel complete.

Instructions

Boil the pasta:

Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Drop in your pasta and cook it until it still has a little bite, then scoop out half a cup of the starchy water before you drain it.

Sauté the mushrooms:

Heat the olive oil and butter in a large skillet over medium heat until the butter foams. Add the mushrooms in a single layer if you can, let them sit undisturbed for a few minutes so they get golden, then stir and cook until they are tender and fragrant.

Add the garlic:

Toss in the minced garlic and stir it around for about a minute. You will know it is ready when the smell fills your kitchen and makes you lean closer to the pan.

Make the sauce:

Turn the heat down to low, then stir in the pesto and heavy cream until everything is smooth and glossy. Add the Parmesan and keep stirring until it melts into the sauce.

Toss and serve:

Add the drained pasta to the skillet and toss it with the sauce, adding splashes of the reserved pasta water until the sauce clings to every piece. Taste it, adjust the salt and pepper, then serve it hot with fresh basil and more Parmesan on top.

Save

My neighbor once told me she made this dish the night she got a promotion, and it felt like the right way to celebrate something good without making a big fuss. She said it was fancy enough to feel special but easy enough that she could actually enjoy the evening instead of stressing in the kitchen. I think about that every time I make it now.

How to Make It Your Own

This pasta is a great base for whatever you have lying around. I have tossed in handfuls of baby spinach right at the end and watched it wilt into the sauce. Sun dried tomatoes add a sweet, tangy bite that plays really well with the pesto. If you want more protein, shredded rotisserie chicken or white beans fold in beautifully without changing the spirit of the dish.

What to Serve Alongside

A simple arugula salad with lemon and olive oil cuts through the richness of the cream and pesto. Garlic bread is never a bad idea, especially if you want something to soak up the extra sauce at the bottom of the bowl. A glass of chilled Pinot Grigio or Sauvignon Blanc brings out the herbal notes in the basil and makes the whole meal feel a little more intentional.

Storing and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring often so the sauce does not separate. The microwave works in a pinch, but the stovetop brings back that creamy texture much better.

• If the sauce thickens too much in the fridge, a little pasta water or cream will loosen it right back up.
• You can freeze the sauce on its own, but I would not freeze the pasta because it gets mushy when thawed.
• Fresh basil does not hold up well after a day, so save any garnish for right before you serve it again.

Save

This is the kind of dish that makes weeknights feel less ordinary. It does not ask much from you, but it gives back something warm and satisfying every single time.

Recipe FAQs

→ Can I use dried basil instead of fresh pesto?

Store-bought pesto works perfectly for this dish. If using dried basil, mix it with olive oil, garlic, nuts, and Parmesan to create a quick alternative, though fresh pesto delivers superior flavor and authenticity.

→ What mushrooms work best?

Cremini and button mushrooms are ideal for their mild flavor and firm texture. You can also use shiitake, oyster, or a mix for deeper, earthier notes. Avoid delicate varieties like enoki as they won't hold their shape when sautéed.

→ How do I prevent the sauce from breaking?

Keep the heat low when adding cream to the pesto. Stir gently and avoid boiling vigorously. The reserved pasta water helps stabilize the sauce and improves consistency without requiring extra cream.

→ Is this dish dairy-free?

Yes, substitute heavy cream with plant-based alternatives like coconut or oat cream, use vegan pesto, and replace Parmesan with nutritional yeast for a satisfying vegan version that maintains the dish's richness.

→ Can I prepare this ahead of time?

Cook the components separately and combine just before serving for best results. Store cooked mushrooms and pasta separately in the refrigerator for up to two days, then warm and toss together with freshly made pesto cream.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto beautifully. Their acidity cuts through the richness and enhances the fresh basil flavors in the sauce.