Mushroom Pesto Pasta (Printable)

Tender sautéed mushrooms combined with creamy basil pesto sauce and pasta for an elegant, satisfying meal in just 30 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine
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
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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook 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 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 heat to medium-low. Stir in basil pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until sauce is smooth.
04 - Toss cooked pasta into the skillet, adding reserved pasta water gradually until creamy consistency is reached. Season with salt and black pepper to taste.
05 - Divide pasta among serving bowls. Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like you spent an hour in the kitchen.
  • The creamy pesto clings to every bite of pasta and makes the mushrooms taste almost buttery.
  • You can dress it up for guests or eat it straight from the pan on a quiet night in.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of sliding off.
  • Let the mushrooms brown properly without stirring them constantly, that caramelization is where all the flavor lives.
  • Add the garlic at the end of the mushroom cooking, not the beginning, or it will burn and turn bitter.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex flavor.
  • If your pesto tastes too sharp or oily, the cream will mellow it out perfectly, so don't worry.
  • Always toss the pasta in the sauce on low heat, high heat will cause the cream to split and the sauce to break.
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