Mushroom Pesto Pasta

There was this rainy Tuesday when I had nothing but a jar of pesto in the fridge and a craving I couldn't name. I threw mushrooms into a pan, and the smell alone made me forget I was improvising. By the time I tossed in the pasta, I realized I'd stumbled onto something I'd want again and again. It wasn't fancy, but it felt like I'd cracked some kind of kitchen code. Now it's the dish I make when I want comfort without the fuss.

I made this for my sister once after she'd had a rough week, and she looked up from her bowl like I'd handed her a solution to all her problems. We sat at the table longer than usual, talking through bites, and she kept saying she couldn't believe it was this simple. That's when I knew this wasn't just dinner. It was the kind of meal that makes people feel taken care of without you having to say much at all.

Ingredients

• Penne or fettuccine (350 g): Penne holds the creamy sauce in every ridged curve, while fettuccine wraps it up like a silk ribbon, choose based on your mood and both work beautifully.
• Cremini or button mushrooms (400 g, sliced): Cremini have a deeper, almost nutty flavor, but buttons are just as good and they shrink down a lot, so don't be shy with the quantity.
• Olive oil (2 tbsp): A good glug of this helps the mushrooms caramelize instead of steam, which is where all the magic happens.
• Unsalted butter (1 tbsp): Adds a silky richness to the mushrooms that olive oil alone can't deliver, and it makes the whole pan smell like a hug.
• Garlic (2 cloves, minced): Fresh garlic blooms in the heat and turns sweet and mellow, don't skip it or use the jarred stuff, it's just not the same.
• Basil pesto (100 g): Whether you make it from scratch or grab a jar, this is your flavor anchor, look for one with good olive oil and real Parmesan listed up front.
• Heavy cream (120 ml): This mellows the pesto's punch and turns everything into a luscious sauce that clings to every noodle.
• Grated Parmesan (30 g, plus extra for garnish): Freshly grated melts into the sauce and adds a salty, umami depth that pre-shredded cheese just can't match.
• Salt and black pepper: Season the pasta water generously and adjust the sauce at the end, mushrooms need a little more salt than you'd think.
• Fresh basil leaves: A handful torn over the top brings a pop of color and a bright, herbal note that makes the whole dish sing.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil, then add your pasta and cook it until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing the sauce together later.

Sauté the Mushrooms:

Heat the olive oil and butter in a large skillet over medium heat until the butter foams, then add the sliced mushrooms in a single layer if you can. Let them sit undisturbed for a few minutes so they get golden and caramelized, then stir and cook until they're tender and fragrant, about 6 to 7 minutes total.

Add the Garlic:

Toss in the minced garlic and stir it around for about a minute, just until the kitchen smells incredible and the garlic turns pale gold. Be careful not to let it burn or it'll turn bitter and ruin the vibe.

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 keep stirring until the sauce is glossy and unified, tasting as you go and adjusting the seasoning with salt and pepper.

Toss and Serve:

Add the drained pasta to the skillet and toss it gently with the sauce, adding splashes of reserved pasta water until the sauce coats every piece in a creamy, clingy layer. Serve it hot in shallow bowls, topped with torn basil leaves and a generous shower of extra Parmesan.

Save

One night I served this to a friend who claimed she didn't like mushrooms, and halfway through her bowl she paused and said, wait, are these mushrooms? She'd been so caught up in the creamy, garlicky sauce that she forgot to be picky. We laughed about it for weeks, and now she asks me to make it every time she comes over. That's when I realized this dish has a way of converting people without them even noticing.

Making It Your Own

I've tossed in handfuls of baby spinach right at the end and watched it wilt into the sauce, adding color and a little earthiness that plays well with the mushrooms. Sun-dried tomatoes are another favorite, their sweet-tart chewiness cuts through the richness and makes every bite a little more interesting. You can also swap in different mushrooms like shiitake or oyster for a more complex, almost meaty flavor that takes the whole dish up a notch.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream or even just a little milk and warm it gently in a skillet over low heat, stirring until it loosens up and looks creamy again. The microwave works in a pinch, but the stovetop brings back that silky texture and keeps the pasta from turning gummy.

Pairing and Serving Ideas

This pasta feels fancy enough on its own, but a simple arugula salad with lemon and shaved Parmesan on the side makes it feel like a full meal. I've also served it with garlic bread for soaking up every last bit of sauce, and no one has ever complained. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully, but honestly, sparkling water with lemon works just as well if you're keeping it casual.

• Serve it in shallow bowls so the sauce pools at the bottom and every forkful is perfectly coated.
• Have extra Parmesan and a pepper grinder at the table, people love customizing their own bowls.
• Garnish with a drizzle of good olive oil and a few torn basil leaves right before serving for a restaurant-worthy finish.

Save

This is the kind of dish that makes you feel capable and a little bit indulgent, even on the nights when you're running on empty. It's proof that comfort doesn't have to take hours, and that sometimes the best meals are the ones you almost didn't plan.

Recipe FAQs

→ Can I use different mushrooms?

Yes, cremini, button, or portobello mushrooms all work well. For deeper flavor, try a mix of shiitake and oyster mushrooms. Slice them uniformly for even cooking.

→ What pasta shapes work best?

Penne and fettuccine are ideal for holding the creamy sauce. Linguine, tagliatelle, or farfalle also pair beautifully. Avoid thin pasta as it may become oversaturated.

→ How do I achieve the right sauce consistency?

Add reserved pasta water gradually while tossing. Start with a small amount and increase until the sauce coats the pasta without being too runny. The starch in pasta water helps emulsify the cream.

→ Can I make this vegan?

Absolutely. Substitute coconut cream or cashew cream for heavy cream, use vegan pesto, and replace Parmesan with nutritional yeast or vegan cheese. The texture will be equally creamy.

→ How should I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore creaminess, as the sauce may thicken when cooled.

→ What wine pairs with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the earthy mushrooms and fresh basil. The acidity cuts through the richness of the cream beautifully.