Mushroom Pesto Pasta (Printable)

Sautéed mushrooms in creamy basil pesto sauce paired with tender pasta. Quick, elegant, and entirely vegetarian.

# Ingredient List:

→ 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 - ½ cup heavy cream
09 - ¼ cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan cheese

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the 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 achieves a smooth consistency.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water gradually until reaching a creamy consistency. Season with salt and black pepper to taste.
05 - Serve hot, garnished with fresh basil leaves and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but youre done in thirty minutes flat.
  • The creamy pesto clings to every piece of pasta and mushroom, making each bite ridiculously satisfying.
  • You probably already have most of these ingredients without needing a special grocery run.
  • It feels fancy enough for guests but easy enough for a weeknight when youre too tired to think.
02 -
  • Do not skip reserving the pasta water, its the secret to a sauce that actually sticks instead of sliding off.
  • Let the mushrooms cook undisturbed for the first minute or two so they brown instead of steam.
  • Add the garlic after the mushrooms are done or it will burn and turn bitter.
  • Use low heat when you add the cream and pesto or the sauce can split and get oily.
03 -
  • Toast pine nuts in a dry pan and sprinkle them on top for a nutty crunch that takes this over the top.
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex flavor.
  • Finish the dish with a drizzle of good olive oil and a squeeze of lemon juice to brighten everything up.
  • If your pesto is too thick, thin it with a spoonful of pasta water before adding the cream.
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