Mushroom Pesto Pasta (Printable)

Rich pasta dish with sautéed mushrooms in creamy basil pesto sauce. A sophisticated yet simple 30-minute meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta
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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and sauté for 6 to 7 minutes until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower heat to medium-low. Stir in basil pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until sauce is smooth.
04 - Toss cooked pasta into the skillet, adding reserved pasta water gradually until reaching desired creamy consistency. Season with salt and black pepper to taste.
05 - Transfer to serving plates and garnish with fresh basil leaves and extra grated Parmesan. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like something from a trattoria but comes together in the time it takes to boil pasta and brown some mushrooms.
  • The creaminess clings to every strand without feeling heavy, and the mushrooms add a meatiness that makes it satisfying even without protein.
  • You can use store-bought pesto and still end up with something that feels homemade and special.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce emulsify and coat the noodles instead of sliding off.
  • If you add the garlic too early with the mushrooms, it will burn and turn bitter, so wait until the mushrooms are almost done.
  • Taste the sauce before adding extra salt, pesto and Parmesan are already quite salty and I have over-seasoned this more than once.
03 -
  • Use a skillet large enough to toss the pasta without it spilling over the sides, it makes mixing the sauce so much easier.
  • If the sauce looks too thick, keep adding pasta water a tablespoon at a time, it loosens everything up without diluting the flavor.
  • For deeper mushroom flavor, let them cook undisturbed for the first few minutes so they caramelize instead of steaming.
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