Mushroom Pesto Pasta (Printer Friendly)

Rich pasta dish with sautéed mushrooms in creamy basil pesto sauce. A simple, elegant meal ready in just 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine
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, store-bought or homemade
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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking 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 - Reduce heat to low. Stir in basil pesto and heavy cream, mixing until fully combined. Add grated Parmesan and stir until the sauce achieves a smooth consistency.
04 - Add cooked pasta to the skillet and toss to coat. Add reserved pasta water gradually until reaching desired creamy consistency. Season with salt and black pepper to taste.
05 - Transfer to serving bowls while hot. Garnish generously with fresh basil leaves and additional grated Parmesan cheese.

# Pro Advice:

01 -
  • It tastes like restaurant quality but comes together in the time it takes to boil pasta.
  • The mushrooms get so golden and tender they almost melt into the creamy pesto.
  • You can make it with pantry staples and whatever pasta shape you have.
  • It feels indulgent without being heavy or complicated.
02 -
  • Do not skip reserving pasta water, that starchy liquid is what makes the sauce creamy instead of greasy.
  • Let the mushrooms brown without stirring too much, crowding or moving them constantly makes them steam instead of caramelize.
  • Add the garlic after the mushrooms are cooked, raw garlic burns fast and turns bitter in a hot pan.
03 -
  • Use a skillet large enough to toss the pasta without spilling, it makes mixing the sauce so much easier.
  • If your pesto tastes too sharp, a teaspoon of honey or a pinch of sugar balances it beautifully.
  • For deeper flavor, add a splash of white wine to the mushrooms after the garlic and let it cook off before adding the pesto.
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