Pin it My kitchen smelled like garlic and butter one Thursday evening when I realized I had half a jar of pesto in the fridge and a bag of mushrooms about to turn. I wasn't planning anything fancy, just something warm and satisfying before the week swallowed me whole. What came together in that skillet felt like a small miracle, creamy and earthy and bright all at once. I ate it standing at the counter, twirling fettuccine around my fork, wondering why I'd never thought to pair mushrooms and pesto before. Sometimes the best meals are the ones you stumble into.
I made this for my sister once after she had a rough day at work. She sat at my tiny kitchen table, shoulders slumped, not saying much. I set the bowl in front of her and she took one bite, then another, and her whole face softened. We didn't talk about what was bothering her, we just ate and refilled our bowls and laughed at something silly on TV. Later she texted me asking for the recipe, but I think what she really wanted was the feeling of being taken care of.
Ingredients
- Penne or Fettuccine: I go back and forth between the two, penne catches the sauce in its ridges while fettuccine gives you those long, twirl-worthy bites that feel a little more romantic.
- Cremini or Button Mushrooms: Cremini have a deeper, meatier flavor that I prefer, but button mushrooms work just as well and they're easier to find on a last-minute grocery run.
- Olive Oil and Butter: Using both gives you the flavor of butter with the higher heat tolerance of olive oil, so your mushrooms get golden without burning.
- Garlic: Fresh is best here, those jarred minced ones just don't have the same punch when they hit the hot pan.
- Basil Pesto: Store-bought saves time and honestly, a good quality one is hard to beat, but homemade pesto is worth it if you have fresh basil lying around.
- Heavy Cream: This is what turns the pesto into a silky sauce instead of just a thick paste clinging to your pasta.
- Parmesan Cheese: Freshly grated melts into the sauce so much better than the pre-shredded stuff, which has additives that make it grainy.
- Fresh Basil for Garnish: A few torn leaves on top make the whole dish feel brighter and more alive.
Instructions
- Boil the Pasta:
- Get your water boiling with enough salt that it tastes like the sea, then cook your pasta until it still has a little bite to it. Don't forget to scoop out some of that starchy pasta water before you drain, it's your secret weapon for bringing the sauce together later.
- Sauté the Mushrooms:
- Heat your olive oil and butter in a large skillet until the butter stops foaming, then add your mushrooms in a single layer if you can. Let them sit for a minute before stirring so they get those beautiful golden edges, then toss in the garlic right at the end so it gets fragrant without burning.
- Make the Creamy Pesto Sauce:
- Turn the heat down low and stir in your pesto and cream, watching as they swirl together into something luscious. Add the Parmesan and keep stirring until the sauce is smooth and glossy.
- Combine Pasta and Sauce:
- Toss your drained pasta right into the skillet, adding splashes of that reserved pasta water and stirring until the sauce coats every piece. Season with salt and pepper, tasting as you go because pesto can be salty and you might need less than you think.
- Serve and Garnish:
- Pile it into bowls while it's still steaming, then top with torn basil leaves and a generous shower of Parmesan. Eat it immediately, this isn't a dish that likes to wait.
Pin it There was a night last autumn when I made this for a friend who was visiting from out of town. We sat on my balcony with our bowls, wrapped in blankets as the air turned chilly, and she told me about a job offer she wasn't sure about. The pasta was warm and comforting, and somehow it made the conversation easier. She took the job, and now every time I make this dish, I think about that night and how food can hold space for the big decisions we're trying to make.
Making It Your Own
I've thrown handfuls of baby spinach into the skillet right before adding the pasta, letting it wilt into the sauce for some extra color and nutrition. Sun-dried tomatoes are another favorite addition, their sweet tanginess cuts through the richness of the cream in a way that feels just right. If you want to make it vegan, swap the cream for coconut or cashew cream, use a nut-free vegan pesto, and sprinkle nutritional yeast on top instead of Parmesan. The dish is flexible like that, it welcomes whatever you need it to be.
What to Serve Alongside
This pasta is rich enough to be the star of the meal, but I like serving it with a simple arugula salad dressed in lemon and olive oil to balance out the creaminess. A crusty baguette for mopping up any sauce left in the bowl is never a bad idea. If you're opening a bottle of wine, go for something crisp and bright like a Pinot Grigio or Sauvignon Blanc, the acidity cuts through the richness and makes every bite feel a little lighter.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the sauce thickens as it sits. When you reheat it, add a splash of milk or cream and a drizzle of olive oil to bring it back to life, stirring gently over low heat until it's creamy again. I've eaten this cold straight from the fridge more than once, and while it's not quite the same, it's still pretty satisfying.
- Store in an airtight container to keep the pasta from drying out.
- Reheat on the stovetop rather than the microwave for the best texture.
- If the sauce breaks, a spoonful of warm water and some vigorous stirring usually fixes it.
Pin it This is the kind of dish that makes you feel capable, even on days when everything else feels hard. It's quick, it's comforting, and it tastes like you put in way more effort than you actually did.
Recipe Q&A
- → Can I use different types of mushrooms?
Yes, cremini and button mushrooms work well, but you can also use portobello, oyster, or shiitake mushrooms. Simply adjust slicing size based on mushroom type and ensure they're cooked until golden and tender before adding the pesto sauce.
- → How do I make homemade basil pesto?
Blend fresh basil leaves with garlic, pine nuts, grated Parmesan, and olive oil until smooth. Adjust consistency with additional olive oil as needed. Homemade pesto provides fresher flavor and lets you control ingredient quality.
- → What pasta shapes work best?
Penne and fettuccine are ideal choices as they hold the creamy sauce well. Rigatoni, tagliatelle, or any medium-sized pasta works similarly. Avoid very thin pastas like angel hair, which may become oversaturated.
- → How can I make this dish vegan?
Substitute plant-based heavy cream for dairy cream, use vegan pesto made with nutritional yeast or cashews instead of Parmesan, and replace butter with olive oil. The result maintains the creamy, rich texture while accommodating dietary preferences.
- → Why should I reserve pasta water?
Pasta water contains starch that emulsifies with the pesto cream sauce, creating a silky consistency and helping the sauce coat the pasta evenly. Add it gradually while tossing to achieve your preferred creaminess.
- → Can I prepare this ahead of time?
Cook the mushrooms and prepare the pesto sauce in advance, storing separately in the refrigerator. Cook the pasta fresh just before serving and combine everything while hot. This approach maximizes flavor and prevents the pasta from becoming mushy.