Mushroom Pesto Pasta (Printable)

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

# What You Need:

→ 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

# Step-by-Step Guide:

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 6-7 minutes, until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower the heat. Stir in the basil pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until the sauce is smooth.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water gradually until you reach a creamy consistency. Season with salt and black pepper to taste.
05 - Serve hot, garnished with fresh basil leaves and extra grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It comes together faster than most delivery apps and tastes like you spent an hour on it.
  • The mushrooms get deep and earthy while the pesto stays bright, so every bite has this perfect push and pull.
  • You can dress it up with wine and candles or eat it straight from the pan on a quiet weeknight.
02 -
  • Dont skip reserving that pasta water, it has starch that helps the sauce cling instead of sliding off like oil.
  • Crowding the mushrooms makes them steam instead of brown, so use a big skillet or cook them in batches if you have to.
  • Add the pesto off the heat or on very low heat so it doesnt separate and turn oily.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex flavor.
  • Toast pine nuts in a dry pan for two minutes and sprinkle them on top for a little crunch and nuttiness.
  • If your pesto tastes too sharp, a teaspoon of honey or a squeeze of lemon juice can balance it out beautifully.
Go Back