Mushroom Pesto Pasta

One evening after work, I opened my fridge to find mushrooms, a half-used jar of pesto, and some cream that needed using. I boiled pasta without much of a plan, sautéed the mushrooms until they smelled earthy and sweet, then stirred everything together. What came out of that skillet was so silky and fragrant that I stood at the stove eating straight from the pan. Sometimes the best meals happen when you trust what you have on hand.

I made this for my sister when she came over exhausted from moving apartments. She sat at my tiny kitchen table, barefoot and quiet, and after the first bite she looked up and said it tasted like a hug. We finished the whole pot between us, scraping the skillet with bread. That night it became my go-to for when someone needs comfort without fuss.

Ingredients

• Penne or fettuccine (350 g): Penne cups the sauce beautifully, while fettuccine gives you long creamy ribbons, either works perfectly here.
• Cremini or button mushrooms (400 g, sliced): Cremini have a deeper flavor, but button mushrooms turn golden and sweet when you give them space in the pan.
• Olive oil (2 tbsp): Use a good one, it carries the garlic flavor and helps the mushrooms caramelize without sticking.
• Garlic (2 cloves, minced): Fresh garlic is key, it blooms in the butter and fills the kitchen with warmth.
• Unsalted butter (1 tbsp): Adds richness to the mushrooms and helps them brown beautifully.
• Basil pesto (100 g): Store-bought is fine, just look for one with good olive oil and real basil listed first.
• Heavy cream (120 ml): This is what makes the pesto cling to every piece of pasta in a silky coat.
• Grated Parmesan cheese (30 g): Freshly grated melts into the sauce and adds a nutty sharpness you cannot fake.
• Salt and black pepper: Taste as you go, the pesto and Parmesan are already salty so go light at first.
• Fresh basil leaves and extra Parmesan: A handful of torn basil on top makes it look and taste like you went the extra mile.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, usually a minute less than the package says. Before draining, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.

Sauté the mushrooms:

Heat olive oil and butter in a large skillet over medium heat until the butter foams. Add the sliced 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 tender, about six to seven minutes total.

Add the garlic:

Toss in the minced garlic and stir for just one minute until it smells amazing. Do not let it brown or it will taste bitter.

Make the creamy pesto sauce:

Lower the heat and stir in the pesto and heavy cream, mixing until everything is smooth and combined. Add the grated Parmesan and stir until the sauce turns glossy and creamy.

Toss and finish:

Add the drained pasta to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats each piece in a silky layer. Season with salt and black pepper, taste, and adjust as needed.

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The first time I served this to friends, one of them asked if I had gone to culinary school. I laughed and told her it was just mushrooms and pesto, but she shook her head and said it tasted like I cared. That is when I realized cooking is not about being fancy, it is about paying attention to the small things like browning the mushrooms properly and tasting the sauce before serving.

Choosing Your Pasta Shape

Penne is my usual choice because the sauce gets trapped inside the tubes, giving you a burst of creamy pesto in every bite. Fettuccine is gorgeous if you want something more elegant, the wide noodles hold onto the sauce and mushrooms like a blanket. I have also used rigatoni, fusilli, and even broken lasagna sheets when I was out of everything else, and it always works as long as you toss it well with the sauce.

Making It Your Own

I sometimes toss in a handful of baby spinach at the end, it wilts into the sauce and adds color without changing the flavor. Sun-dried tomatoes are incredible here, their sweetness plays off the earthy mushrooms. If you want protein, shredded rotisserie chicken or crispy pancetta stirred in at the end makes it heartier. Once I added a squeeze of lemon juice right before serving and it brightened everything up in a way I did not expect.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. The sauce thickens as it cools, so when you reheat it in a skillet, add a splash of cream, milk, or even pasta water to bring it back to life. I have reheated it in the microwave in a pinch, but the stovetop keeps the texture silky.

• Add a drizzle of olive oil when reheating to keep the pasta from drying out.
• Taste and adjust seasoning after reheating, flavors can dull in the fridge.
• Garnish with fresh basil again, it makes leftovers feel brand new.

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This pasta has become my answer to busy weeknights and last minute guests, it is quick enough to make without thinking but tastes like you spent the whole afternoon in the kitchen. I hope it becomes one of those recipes you reach for when you need something easy and a little bit special.

Recipe FAQs

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

Absolutely. Homemade pesto offers superior flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Use the same quantity as store-bought pesto in the sauce.

→ What type of mushrooms work best?

Cremini and button mushrooms are reliable choices. For deeper flavor, try portobello, oyster, or shiitake mushrooms. Mix varieties for complexity in the final dish.

→ How do I achieve the perfect sauce consistency?

Reserve pasta water before draining. Add it gradually while tossing, allowing the starch to help emulsify and create a cohesive, creamy sauce that coats the pasta evenly.

→ Is this dish suitable for vegetarians?

Yes, it's naturally vegetarian. For vegan adaptation, substitute heavy cream with coconut or oat cream, use vegan pesto, and replace Parmesan with nutritional yeast.

→ Can I make this ahead of time?

Best served immediately for optimal texture. However, you can prepare components separately: cook pasta ahead, sauté mushrooms, and make sauce. Combine just before serving.

→ What wine pairs well with this dish?

Crisp white wines complement the creamy pesto beautifully. Pinot Grigio, Sauvignon Blanc, or Vermentino work excellently to balance richness and enhance basil flavors.