Mushroom Pesto Pasta (Print Version)

Sautéed mushrooms tossed in creamy basil pesto sauce with pasta. A sophisticated, easy 30-minute Italian-inspired main dish.

# 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 - 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

# How To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta 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 6-7 minutes until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower heat to medium-low. Stir in basil pesto and heavy cream, mixing until combined. Add grated Parmesan cheese and stir until sauce reaches a smooth consistency.
04 - Toss cooked pasta into the skillet with mushroom pesto sauce. Add reserved pasta water gradually until achieving desired creamy consistency. Season with salt and black pepper to taste.
05 - Plate hot pasta immediately and garnish with fresh basil leaves and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like a restaurant dish but uses pantry staples you probably already have
  • The mushrooms get golden and meaty, adding serious depth to every bite
  • You can have dinner on the table in thirty minutes, even on your busiest nights
02 -
  • Don't crowd the mushrooms in the pan or they'll steam instead of brown, cook them in batches if your skillet isn't big enough
  • Add the pasta water slowly, too much at once and you'll end up with soup instead of a silky sauce
  • Taste before you add salt, the pesto and Parmesan are already salty and it's easy to overdo it
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex flavor
  • Toast pine nuts in a dry skillet and sprinkle them on top for extra crunch and richness
  • If your pesto tastes too sharp, a pinch of sugar or a squeeze of lemon juice will balance it out
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