Mushroom Pesto Pasta (Print Version)

Rich pasta with sautéed mushrooms in creamy basil pesto sauce. Ready in 30 minutes. Vegetarian and elegant.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta
02 - Salt for pasta water

→ Mushrooms

03 - 14 oz cremini or button mushrooms, sliced
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon unsalted butter

→ Pesto Sauce

07 - 3.5 oz basil pesto
08 - 1/2 cup heavy cream
09 - 1/4 cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan cheese

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and sauté for 6 to 7 minutes until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower the heat. Stir in the pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until the sauce is smooth.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water a little at a time until reaching desired creamy consistency. Season with salt and black pepper to taste.
05 - Transfer to serving bowls and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you were really only there for thirty minutes.
  • The creamy pesto clings to every piece of pasta and mushroom, so no bite feels plain.
  • You can make it with what is already in your pantry and fridge most weeks.
  • It is hearty enough to feel like comfort food but light enough that you do not feel heavy after.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that actually sticks instead of sliding off.
  • Let the mushrooms cook without stirring them constantly or they will steam instead of brown.
  • Add the garlic after the mushrooms are done, not before, or it will burn and taste bitter.
03 -
  • Use a mix of mushroom varieties like shiitake or oyster for deeper, more complex flavor.
  • Toast the garlic just until it turns golden and fragrant, that is when it releases the most flavor without any bitterness.
  • If your pesto tastes too sharp, a pinch of sugar or an extra squeeze of lemon juice can balance it out.
Go Back