Mushroom Pesto Pasta

The smell of garlic hitting warm olive oil always makes me stop whatever I'm doing. One evening, I had a jar of pesto in the fridge and a bag of mushrooms that needed using, so I threw them together with some pasta. What came out of that skillet was so good I stood there eating straight from the pan, twirling fettuccine with a wooden spoon. It's become my go-to when I want something that feels fancy but doesn't ask much of me.

I made this for a friend who swore she didn't like mushrooms. She finished her plate, then scraped the skillet for more, asking what I did to make them taste like that. I didn't do anything special, just let them brown properly and tossed them in good pesto. Sometimes the simplest combinations are the ones that surprise people most.

Ingredients

• Penne or fettuccine (350 g): Use whatever shape you love, but something with ridges or width helps the creamy pesto cling beautifully.
• Cremini or button mushrooms (400 g, sliced): Don't crowd the pan or they'll steam instead of getting that golden, caramelized edge.
• Olive oil (2 tbsp): A good quality olive oil makes a difference here since it's part of the base flavor.
• Garlic (2 cloves, minced): Add it after the mushrooms are done so it doesn't burn and turn bitter.
• Unsalted butter (1 tbsp): This adds richness and helps the mushrooms brown evenly.
• Basil pesto (100 g): Homemade is lovely, but a good jarred pesto works just as well when you're short on time.
• Heavy cream (120 ml): It mellows the pesto and turns the whole thing into a silky sauce.
• Grated Parmesan cheese (30 g): Stir it in while the sauce is warm so it melts smoothly.
• Salt and black pepper: Taste before you add more salt, the pesto and Parmesan are already salty.
• Fresh basil leaves and extra Parmesan: A little green and extra cheese on top makes it look as good as it tastes.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.

Sauté the mushrooms:

Heat olive oil and butter in a large skillet over medium heat, then add the sliced mushrooms in a single layer if you can. Let them cook undisturbed for a few minutes so they get golden, then stir and cook until tender, about six to seven minutes total, before adding the garlic for one fragrant minute.

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 Parmesan and keep stirring until it melts into the sauce.

Toss the pasta:

Add the drained pasta to the skillet and toss it through the sauce, adding splashes of reserved pasta water until it reaches a creamy, glossy consistency. Season with salt and pepper, tasting as you go.

Serve:

Plate it up hot, topped with fresh basil leaves and a generous sprinkle of extra Parmesan. Grab a fork and dig in while it's still steaming.

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There's something about twirling creamy pasta on a fork that feels like a small celebration. I've served this on regular weeknights and at last-minute dinner parties, and it always feels right. It's the kind of dish that makes people lean back in their chairs and sigh happily, which is really all you can ask for.

Choosing Your Pasta Shape

Penne and fettuccine both work beautifully here, but for different reasons. Penne catches the sauce in its tubes and holds onto bits of mushroom, while fettuccine lets the creamy pesto coat every ribbon. I usually go with whatever I have open in the pantry, and it's never been wrong. If you want to get fancy, try orecchiette, those little ear shapes cup the sauce like tiny bowls.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of baby spinach right at the end and watched it wilt into the sauce, adding color and a bit of freshness. Sun-dried tomatoes are another favorite, their sweetness plays nicely against the earthy mushrooms. If you want protein, shredded rotisserie chicken or sautéed shrimp both fold in easily without changing the heart of the dish.

Storage and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or cream and a little pasta water to bring the sauce back to life, it tends to thicken as it sits. I usually warm it gently in a skillet over low heat, stirring often so nothing sticks or dries out.

• Store in a sealed container and refrigerate within two hours of cooking.
• Reheat on the stovetop with a little liquid to restore creaminess.
• Avoid microwaving on high, it can make the sauce split and the pasta rubbery.

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This pasta has saved more weeknights than I can count, and it's never let me down. I hope it becomes one of those recipes you reach for when you want comfort without the fuss.

Frequently Asked Recipe Questions

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal for this dish due to their mild flavor and firm texture. They absorb the pesto sauce beautifully while maintaining their shape during cooking.

→ Can I make this dairy-free?

Yes, substitute heavy cream with plant-based cream alternatives like oat or cashew cream, use vegan pesto without pine nuts, and replace Parmesan with nutritional yeast for a similar umami flavor.

→ How do I prevent the sauce from breaking?

Keep the heat on low when adding cream and pesto to prevent curdling. Add pasta water gradually to create a silky sauce rather than rushing the process.

→ Can I prepare this ahead?

Cook the pasta and mushrooms separately, then store them refrigerated. Combine and warm gently over low heat just before serving, adding fresh cream to restore creaminess.

→ What pasta shapes work well?

Penne and fettuccine are recommended, but any medium-sized pasta works. Shorter shapes like rigatoni trap sauce beautifully, while longer noodles like linguine also pair excellently.

→ What wine pairs with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the basil and cream flavors. Their acidity cuts through the richness while enhancing the earthy mushroom notes.