Mushroom Pesto Pasta

There was a Tuesday evening when I had twenty minutes before a meeting and a serious craving for something green and satisfying. I threw mushrooms into a hot pan, watched them shrink and bronze, and stirred in whatever pesto was left in the fridge. The smell alone made me consider canceling everything. That pasta became my fallback for weeks, the kind of dish that feels fancy but never asks for much.

I made this for a friend who claimed she didnt like mushrooms. She finished her plate before I sat down, then asked if there was more in the kitchen. We ended up talking until midnight with empty bowls between us. Sometimes a meal just opens the door that way.

Ingredients

• Penne or fettuccine (350 g): Penne catches the sauce in its ridges, fettuccine gives you silky ribbons. Either works beautifully, just cook it one minute shy of the package time.
• Cremini or button mushrooms (400 g): Cremini have more flavor, but buttons are dependable and still turn golden when you give them space in the pan.
• Olive oil (2 tbsp) and unsalted butter (1 tbsp): The butter adds richness the oil cant quite manage alone, and together they coax out the best in those mushrooms.
• Garlic (2 cloves, minced): Add it after the mushrooms have browned or it will burn and turn bitter, a lesson I learned the smoky way.
• Basil pesto (100 g): Homemade is a gift, store bought is a perfectly good shortcut. Just taste it first so you know how much salt youll need later.
• Heavy cream (120 ml): This mellows the pesto and makes everything cling to the pasta like a soft blanket.
• Grated Parmesan (30 g, plus extra): Freshly grated melts smoother and tastes sharper than the pre shredded kind.
• Fresh basil leaves: A handful torn over the top makes it look like you tried, even on the nights you barely did.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook your pasta until its just shy of tender. Before draining, scoop out half a cup of that starchy water, it will be your secret weapon for a silky sauce.

Sauté the mushrooms:

Heat the olive oil and butter in a large skillet over medium heat, then add the 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 theyre tender and fragrant, about six or seven minutes total.

Add the garlic:

Toss in the minced garlic and stir for just a minute until the kitchen smells like heaven. Any longer and youll cross into burnt territory.

Make the sauce:

Lower the heat and stir in the pesto and cream, mixing until they become one creamy, green dream. Add the Parmesan and keep stirring until the sauce is smooth and glossy.

Toss and serve:

Add the drained pasta to the skillet and toss everything together, adding splashes of reserved pasta water until the sauce coats each piece. Taste, adjust the salt and pepper, and serve hot with extra Parmesan and fresh basil on top.

Save Pin

One autumn night I doubled the mushrooms and stirred in a handful of spinach at the end. My neighbor stopped by, smelled it from the hallway, and ended up staying for dinner. We sat by the window with our bowls, watching the rain streak the glass, not saying much. That quiet comfort is what I think of every time I make this now.

Making It Your Own

This pasta is a canvas, not a rigid recipe. Ive added sun dried tomatoes when I wanted something sweet and tangy, tossed in baby spinach for color, even stirred in a pinch of red pepper flakes when I needed a little heat. You can swap the cream for a plant based version and use nutritional yeast instead of Parmesan if youre cooking for someone vegan. It bends without breaking.

What to Serve Alongside

A simple green salad with lemon vinaigrette keeps things light, or you can lean into the richness with garlic bread to mop up every last bit of sauce. I like a crisp white wine, Pinot Grigio or Sauvignon Blanc, something that cuts through the cream and lets the basil shine. On nights when Im eating alone, sparkling water with a twist of lemon does the job just fine.

Storing and Reheating

Leftovers keep 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 milk and warm it gently in a skillet over low heat, stirring until it loosens up again. The microwave works in a pinch, but the stovetop brings it back to life better.

• Store in an airtight container to keep the garlic from perfuming everything else in your fridge.
• If youre meal prepping, cook the pasta just until barely al dente so it doesnt turn mushy when reheated.
• Fresh basil wilts fast, so save the garnish for serving time.

Save Pin

This dish has pulled me through hurried evenings and slow weekends alike, always delivering more than it asks for. I hope it does the same for you.

Recipe Questions & Answers

→ What type of mushrooms work best for this dish?

Cremini and button mushrooms are ideal as they hold their shape well when sautéed and have a mild, slightly earthy flavor that complements pesto beautifully. You can also use a mix of mushroom varieties like shiitake or oyster for deeper flavor.

→ Can I make the pesto from scratch?

Absolutely. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until you reach your desired consistency. Homemade pesto delivers superior flavor and takes about 10 minutes to prepare.

→ How do I achieve the perfect creamy sauce consistency?

The reserved pasta water is key. Add it gradually while tossing, as the starch helps emulsify the sauce and creates a silky coating around the pasta. Start with a quarter cup and adjust until you reach your preferred thickness.

→ Is this suitable for dietary restrictions?

For vegan versions, substitute plant-based cream, vegan pesto, and nutritional yeast for the Parmesan and butter. Ensure your pasta is egg-free. Those with tree nut allergies should verify pesto ingredients, as many contain pine nuts.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto sauce and earthy mushrooms beautifully. The acidity cuts through the richness and refreshes the palate between bites.

→ Can I prepare this ahead of time?

Cook the pasta and prepare the mushroom sauce separately, storing them in airtight containers for up to 24 hours. Reheat gently on the stovetop, adding a splash of cream or pasta water to restore the sauce's silky consistency before combining.