Save The smell of garlic hitting hot butter is what pulled my roommate out of her room one Thursday night. I was standing at the stove, stirring mushrooms that had just started to release their earthy juice, and she appeared in the doorway asking what I was making. I told her it was just pasta, but when I folded in the pesto and cream, the kitchen filled with basil and something rich and golden. We ate it straight from the skillet, twirling fettuccine and talking until midnight.
I started making this when I needed something comforting but didnt want to spend an hour in the kitchen. One night I made it for a friend going through a breakup, and she said it was the first thing that tasted good to her in days. There is something about the way the basil and Parmesan melt into the cream that feels like a hug. It became my go-to for nights when someone needed more than just dinner.
Ingredients
- Penne or fettuccine (350 g): Penne holds the creamy sauce in its ridges, while fettuccine lets it coat each strand, so pick based on your mood and what you have on hand.
- Cremini or button mushrooms (400 g, sliced): Cremini have a deeper flavor, but buttons work beautifully too, just make sure to slice them evenly so they brown at the same rate.
- Olive oil (2 tbsp): This helps the mushrooms release their moisture and start to caramelize without sticking to the pan.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the butter and fills the kitchen with warmth.
- Unsalted butter (1 tbsp): Butter adds richness and helps the mushrooms turn golden, plus it makes the garlic sizzle in the most satisfying way.
- Basil pesto (100 g): Store-bought is fine, but if you have homemade in the freezer, this is the time to use it.
- Heavy cream (120 ml): It softens the intensity of the pesto and turns the sauce silky and luxurious.
- Grated Parmesan cheese (30 g): Adds saltiness and helps thicken the sauce, plus a little extra on top never hurt anyone.
- Salt and black pepper: Taste as you go, the pesto and Parmesan are already salty, so go easy at first.
- Fresh basil leaves: A few torn leaves on top make it look alive and add a pop of brightness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside, it will help the sauce cling later.
- Sauté the mushrooms:
- Heat the olive oil and butter in a large skillet over medium heat, then add the sliced mushrooms in a single layer if you can. Let them sit undisturbed for a few minutes so they brown, then stir and cook for another 6 to 7 minutes until golden and tender.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute until it smells fragrant and starts to turn golden. Be careful not to let it burn or it will taste bitter.
- Make the sauce:
- Lower the heat and stir in the pesto and heavy cream, mixing until everything is smooth and creamy. Add the grated Parmesan and keep stirring until it melts into the sauce.
- Toss the pasta:
- Add the drained pasta to the skillet and toss it with the sauce, adding splashes of the reserved pasta water until it reaches a silky, clingy consistency. Season with salt and black pepper, taste it, and adjust as needed.
Save The first time I served this to my parents, my dad went back for seconds without saying a word, which is his highest compliment. My mom asked for the recipe and I realized I had been making it by feel, adjusting the cream and pesto until it looked right. That is when I finally wrote it down, so I could make it the same way every time someone asked for comfort in a bowl.
Choosing Your Pasta Shape
Penne is great because the sauce gets trapped inside the tubes, giving you a burst of flavor with every bite. Fettuccine is more elegant and lets the cream coat each strand like a silky ribbon. I have also used rigatoni and even shells when that is all I had, and it always worked. Just make sure whatever you choose is sturdy enough to hold up to tossing in the skillet without breaking apart.
Making It Your Own
I have added baby spinach in the last minute of cooking, letting it wilt into the sauce for color and a bit of freshness. Sun-dried tomatoes are another favorite, their sweetness cuts through the richness and adds little bursts of tang. One time I stirred in leftover roasted chicken and it turned into a full meal that my friend still asks about. You can also swap the cream for half-and-half if you want it lighter, though it will not be quite as luscious.
Serving and Storing
This is best served immediately while the sauce is still creamy and clinging to the pasta. If you have leftovers, store them in an airtight container in the fridge for up to two days. When reheating, add a splash of milk or cream and warm it gently on the stove, stirring often, because the sauce can break if you microwave it too aggressively.
- Garnish with torn fresh basil and a generous handful of grated Parmesan right before serving.
- Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc to balance the richness.
- If making it vegan, use plant-based cream and nutritional yeast, and check that your pesto does not contain Parmesan.
Save This pasta has gotten me through busy weeknights and last-minute dinner invitations, and it never feels like I took a shortcut. I hope it becomes one of those recipes you reach for when you want something that tastes like care without the fuss.
Recipe FAQs
- → Can I use fresh basil instead of store-bought pesto?
Absolutely. Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil will provide superior flavor. Use the same quantity as you would store-bought pesto for consistent results.
- → What type of mushrooms work best?
Cremini and button mushrooms are ideal for their meaty texture and mild flavor. You can also use a mix of mushroom varieties like shiitake or oyster mushrooms for deeper, more complex flavors.
- → How do I achieve a creamy sauce consistency?
Reserve pasta water before draining and add it gradually while tossing the pasta with the sauce. The starch in pasta water helps create a silky consistency. Start with a small amount and adjust until you reach desired creaminess.
- → Is this dish suitable for vegans?
Yes, substitute heavy cream with plant-based cream, use vegan pesto, and replace Parmesan with nutritional yeast. All other components are naturally vegan-friendly, making this an inclusive option.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto sauce beautifully. Their acidity cuts through the richness and enhances the basil flavors.
- → Can I prepare this ahead of time?
The mushroom pesto sauce can be made several hours ahead and reheated gently before tossing with fresh pasta. However, it's best to cook the pasta just before serving to maintain optimal texture.