Mushroom Pesto Pasta

The smell of garlic hitting warm butter is what pulled my husband into the kitchen that Tuesday night. I was tossing mushrooms around in the skillet, watching them shrink and brown, when he asked what I was making. Honestly, I had just grabbed what was in the fridge and decided to wing it. The pesto jar in the door and the cream from morning coffee became dinner. Sometimes the best meals start with no plan at all.

I made this for my sister when she came over unannounced one evening. She had just finished a brutal work shift and looked exhausted. I boiled the pasta, sautéed the mushrooms, and stirred everything together while she sat at the counter venting about her day. By the time I plated it with a little basil on top, she was already reaching for a fork. She didnt say much after the first bite, just nodded and kept eating. That quiet appreciation told me everything.

Ingredients

• Penne or fettuccine: Penne holds the creamy sauce in its ridges, while fettuccine gives you long, luxurious twirls. Either works beautifully, so use what you love.
• Cremini or button mushrooms: Cremini have a deeper, earthier flavor, but button mushrooms are mild and sweet. Slice them evenly so they cook at the same rate.
• Olive oil and butter: This combo gives you the fruitiness of olive oil and the rich, nutty flavor of butter. Dont skip the butter, it makes the mushrooms golden and gorgeous.
• Garlic: Fresh minced garlic is non-negotiable here. It blooms in the hot pan and fills your kitchen with the kind of smell that makes people hungry instantly.
• Basil pesto: Store-bought is perfectly fine and saves time. If you make your own, youll get a brighter, more vibrant flavor.
• Heavy cream: This is what turns pesto into a silky, spoonable sauce. It mellows the sharpness and makes everything cling together.
• Parmesan cheese: Freshly grated melts better and tastes sharper. The pre-shredded stuff works in a pinch, but fresh is worth it.
• Fresh basil leaves: A handful on top adds color and a pop of fresh herbal brightness that makes the dish feel complete.

Instructions

Boil the pasta:

Get a big pot of water boiling with a generous pinch of salt, it should taste like the sea. Cook the pasta until its al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water and set it aside.

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, and let them sit for a minute before stirring so they get a nice golden crust. Once theyre tender and caramelized after about six or seven minutes, toss in the garlic and stir for just a minute until it smells amazing.

Make the creamy pesto sauce:

Lower the heat and stir in the pesto and cream, mixing until everything is smooth and combined. Add the Parmesan and keep stirring until it melts into the sauce and thickens slightly.

Toss the pasta:

Add the drained pasta directly into the skillet and toss everything together. If the sauce feels too thick, add a splash of that reserved pasta water and stir until it reaches a creamy, glossy consistency. Taste and adjust with salt and pepper.

Serve:

Plate it up while its hot, and top each serving with fresh basil leaves and a sprinkle of extra Parmesan. Serve immediately and watch it disappear.

Pin It

One night I served this to a friend who claimed she didnt like mushrooms. I didnt tell her what was in it until after she finished her plate and asked for seconds. She just stared at me, then laughed and said maybe she didnt hate mushrooms after all. Sometimes a good sauce changes everything. That moment reminded me how food can quietly shift the way we see things, one bite at a time.

How to Pick the Right Pasta Shape

Penne works great because the sauce gets trapped inside the tubes, giving you little bursts of creamy pesto in every bite. Fettuccine is my go-to when I want something more elegant and twirl-able, especially if Im plating this for someone I want to impress. Short pasta feels casual and comforting, long pasta feels a bit more special. Both are right, it just depends on the mood youre going for. Honestly, Ive even used rigatoni and it was fantastic.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Ive thrown in handfuls of baby spinach right at the end and let it wilt into the sauce for extra color and nutrients. Sun-dried tomatoes add a sweet, tangy punch that plays really well with the pesto. If you want more protein, grilled chicken or crispy pancetta would be incredible here. You can also swap the heavy cream for half-and-half if you want something a little lighter, though the sauce wont be quite as luscious.

Storage and Reheating Tips

Leftovers keep in the fridge for up to three days in an airtight container. The sauce will thicken as it cools, so when you reheat it, add a splash of milk, cream, or even pasta water to loosen it back up. I usually reheat it gently in a skillet over low heat, stirring constantly so the cream doesnt separate. The microwave works too, just do it in short bursts and stir between each one.

• Store the pasta and sauce together so the flavors keep mingling.
• Reheat with a little extra liquid to bring back that creamy texture.
• Garnish with fresh basil and Parmesan again after reheating for a just-made feel.

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This dish has become my answer to busy nights when I still want something that feels like a treat. Its warm, creamy, and always gone before I know it.

Recipe FAQs

→ Can I use fresh basil instead of store-bought pesto?

Absolutely. Fresh basil pesto makes an excellent choice and adds vibrant flavor. Blend fresh basil, garlic, pine nuts, olive oil, and Parmesan to create homemade pesto. Use the same quantity as the store-bought version.

→ What pasta shapes work best for this dish?

Penne and fettuccine are ideal as they hold the creamy sauce well. Rigatoni, tagliatelle, or linguine also work beautifully. Avoid very thin pasta like angel hair, which may become overwhelmed by the rich sauce.

→ How do I prevent the sauce from breaking?

Keep the heat moderate once you add the cream and don't let the mixture boil vigorously. Stir constantly and add pasta water gradually to achieve the desired consistency. This prevents separation and creates a smooth, silky sauce.

→ Can this be made dairy-free?

Yes. Replace heavy cream with coconut cream or oat cream, use vegan pesto made without cheese, and substitute nutritional yeast for Parmesan. The result maintains creaminess while accommodating dietary restrictions.

→ What vegetables pair well with this dish?

Baby spinach wilts beautifully into the sauce. Sun-dried tomatoes add tanginess and color. Roasted bell peppers or fresh zucchini complement the earthy mushrooms. Add vegetables during the final cooking step.

→ Can I prepare components in advance?

Sauté mushrooms up to 4 hours ahead and refrigerate. Cook pasta shortly before serving to maintain al dente texture. Combine sauce with pasta just before eating for best results and optimal flavor.