Mushroom Pesto Pasta (Printer-Friendly)

Sautéed mushrooms tossed with creamy basil pesto and Parmesan. A comforting Italian pasta dish ready in just 30 minutes.

# What You’ll Need:

→ 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, 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 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 to medium-low. Stir in the basil pesto and heavy cream, mixing until fully combined. Add grated Parmesan cheese and stir until the sauce achieves a smooth consistency.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water gradually until you achieve a creamy consistency. Season with salt and black pepper to taste.
05 - Transfer to serving bowls or plates. Garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be sitting down in thirty minutes.
  • The creaminess clings to every piece of pasta without feeling heavy or overdone.
  • Mushrooms add that earthy, meaty bite that makes it satisfying even without protein.
  • You can use store-bought pesto and still end up with something restaurant-worthy.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it greasy.
  • Let the mushrooms get properly golden before stirring them too much, that caramelization is where all the flavor hides.
  • Add the garlic after the mushrooms are cooked or it will burn and taste bitter in the creamy sauce.
03 -
  • Use a skillet large enough to toss the pasta without it spilling over the sides, it makes everything easier.
  • If your pesto is very thick, thin it with a spoonful of pasta water before adding the cream.
  • Taste the sauce before serving, sometimes a squeeze of lemon juice brightens everything up.
  • For a vegan version, swap in cashew cream, vegan pesto, and nutritional yeast, it's just as luscious.
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