Creamy Mushroom Pesto Pasta (Print)

Tender sautéed mushrooms in creamy basil pesto sauce with al dente pasta. Ready in 30 minutes.

# 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

# Directions:

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 to medium-low. Stir in the 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 a little at a time until you reach a creamy consistency. Season with salt and black pepper to taste.
05 - Transfer to serving dishes and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot.

# Helpful Hints:

01 -
  • It feels gourmet but uses ingredients you probably already have tucked away in your pantry.
  • The earthy mushrooms and herby pesto create a flavor combination that tastes way more complicated than it actually is.
  • You can have this on the table in half an hour, which makes it perfect for nights when takeout feels too lazy and cooking feels too hard.
  • The creamy sauce clings to every piece of pasta like it was meant to be there.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling to the pasta instead of pooling at the bottom of the bowl.
  • If your sauce looks too thick, add pasta water a tablespoon at a time, it loosens everything up without making it watery.
  • Sauté your mushrooms in batches if your pan is crowded, otherwise they'll steam instead of browning and you'll miss out on all that deep, caramelized flavor.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for a deeper, more complex flavor.
  • Toast some pine nuts in a dry pan until golden and sprinkle them on top for a little crunch that plays beautifully with the creamy sauce.
  • If your pesto tastes a little flat, a squeeze of fresh lemon juice right before serving brightens everything up.
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