Mushroom Pesto Pasta (Printable)

Golden sautéed mushrooms combined with creamy basil pesto sauce and tender pasta. An elegant vegetarian main course.

# What You 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 - ½ cup heavy cream
09 - ¼ 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. Cook the pasta according to package instructions until al dente. Reserve ½ 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 thoroughly combined. Add grated Parmesan cheese and stir until the sauce achieves a smooth consistency.
04 - Toss the cooked pasta into the skillet with the mushroom pesto sauce, adding 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.

# Expert Advice:

01 -
  • It tastes like something you'd order at a bistro but comes together in under 30 minutes with pantry staples.
  • The earthy mushrooms and bright pesto balance each other so perfectly you'll want to lick the pan.
  • It's forgiving enough for a weeknight but impressive enough to serve to someone you're trying to impress.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what makes the sauce cling instead of separating into a greasy puddle.
  • Let the mushrooms cook without stirring them constantly, they need contact with the hot pan to caramelize and develop that deep, savory flavor.
  • Add the pesto off the heat or on very low heat, high temperatures can make the basil taste bitter and dull the bright green color.
03 -
  • Use a mix of mushroom varieties for more depth, even just adding a few shiitakes to your cremini makes a noticeable difference.
  • Toast pine nuts in a dry pan until golden and sprinkle them on top for a little crunch and a nutty richness that echoes the pesto.
  • If your sauce feels too thick, thin it with pasta water instead of more cream, the starch helps it cling better and keeps the flavors balanced.
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