Save to Pinterest There was a Tuesday evening when I had nothing but a jar of pesto in the fridge and a craving that wouldn't quit. I threw mushrooms into a hot pan, let them sizzle until the edges crisped, and stirred in that bright green sauce with a splash of cream. The kitchen smelled like summer and garlic, and I stood there eating it straight from the skillet. That night taught me that sophistication doesn't need a occasion, just good ingredients and a little heat.
I made this for my sister after she moved into her first apartment, standing in her tiny galley kitchen with mismatched pots. She didn't believe me when I said it would be ready in half an hour. When we sat on her floor with bowls in our laps, she looked up and said it tasted like home, even though we'd never made it growing up. Some dishes just carry that feeling, like they've always been there.
Ingredients
- Penne or fettuccine: Penne catches the creamy sauce in its tubes, while fettuccine lets it cling to every ribbon. Use whichever shape makes you happiest, and always save some pasta water before draining.
- Cremini or button mushrooms: Slice them evenly so they cook at the same rate, and don't crowd the pan or they'll steam instead of caramelize into those golden, savory bites.
- Olive oil and unsalted butter: The combo gives you flavor and a higher smoke point. Butter alone would burn, oil alone lacks richness, together they're magic.
- Garlic: Mince it fine and add it after the mushrooms are done so it perfumes the pan without turning bitter or scorched.
- Basil pesto: Homemade is lovely, but a good jarred pesto works just as well on a weeknight. Taste it first, some brands are saltier than others.
- Heavy cream: This mellows the pesto's punch and creates a silky sauce that coats every noodle. Don't skip it, milk won't give you the same body.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds a nutty, salty finish that pre-shredded cheese can't match.
- Fresh basil leaves: A handful torn over the top adds color and a hit of freshness that wakes up the whole dish just before serving.
Instructions
- Boil the pasta:
- Bring a large pot of heavily salted water to a rolling boil and cook your pasta until it still has a slight bite. Scoop out half a cup of that starchy water before draining, it's your secret weapon for a silky sauce.
- Sauté the mushrooms:
- Heat the olive oil and butter in a wide skillet over medium heat, then add the mushrooms in a single layer. Let them sit undisturbed for a few minutes so they brown, then stir and cook until golden and their liquid has evaporated.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute until the kitchen smells incredible. Pull the pan off the heat if it starts to brown too fast.
- Make the creamy pesto sauce:
- Lower the heat and stir in the pesto, heavy cream, and Parmesan, mixing until everything melts together into a smooth, fragrant sauce. Taste it now and adjust the salt and pepper.
- Toss and serve:
- Add the drained pasta to the skillet and toss it with tongs, splashing in reserved pasta water a little at a time until the sauce clings to every piece. Serve it hot with torn basil and a snowfall of extra Parmesan on top.
Save to Pinterest One autumn night, I served this to a friend who'd been having a rough week. We didn't talk much, just ate slowly and sipped wine while rain tapped the windows. Later she texted me asking for the recipe, but I think what she really wanted was the quiet comfort of that evening. Food does that sometimes, holds a feeling you can't quite name.
Make It Your Own
I've tossed in handfuls of baby spinach during the last minute of cooking, letting it wilt into the sauce for extra color and a hint of iron-rich earthiness. Sun-dried tomatoes add a sweet-tart chewiness that plays beautifully against the creamy pesto. For a protein boost, sauté some chickpeas with the mushrooms until crispy, or top each bowl with grilled chicken if you're feeding someone who needs more heft. Once you know the base, you can riff endlessly.
Pairing and Serving
This pasta shines with a crisp, citrusy white wine like Pinot Grigio or Sauvignon Blanc that cuts through the cream and echoes the basil's brightness. I like to serve it in wide, shallow bowls with crusty bread on the side for mopping up every last bit of sauce. A simple arugula salad dressed with lemon and olive oil keeps things balanced without competing for attention. It's the kind of meal that feels special enough for company but easy enough for a solo dinner on the couch.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day after the flavors have had time to marry. Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce, stirring often so it doesn't break. The microwave works in a pinch, but low and slow on the stove brings back that silky texture. I've been known to eat it cold for breakfast, standing at the counter in my pajamas.
- Freeze individual portions in freezer-safe containers for up to a month, thaw overnight in the fridge before reheating.
- If the sauce separates after freezing, whisk in a tablespoon of cream or butter while warming to bring it back together.
- Always store the garnish separately and add fresh basil and Parmesan just before serving for the best flavor and color.
Save to Pinterest This is the kind of pasta that turns a regular weeknight into something worth remembering, the kind you'll make again and again until you don't need to check the recipe anymore. I hope it fills your kitchen with good smells and your table with happy people.
Recipe FAQs
- → Can I use different types of mushrooms?
Yes, cremini and button mushrooms work best, but you can also use portobello, shiitake, or oyster mushrooms. Each variety offers unique earthy flavors and textures. Slice larger mushrooms thinner so they cook evenly.
- → What if I don't have heavy cream?
You can substitute with sour cream, Greek yogurt, or plant-based alternatives like oat or cashew cream. Add gradually to avoid curdling, and keep the heat on low to prevent separation.
- → How do I prevent the sauce from breaking?
Keep the heat low when adding cream and cheese, and stir constantly. Avoid boiling the sauce. If it breaks, whisk in a splash of reserved pasta water to help emulsify and restore creaminess.
- → Can I make this ahead of time?
The dish is best served immediately after tossing. However, you can prepare the pesto cream sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently before combining with freshly cooked pasta.
- → What pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy pesto perfectly. Fresh garlic bread and a light green salad round out the meal beautifully.
- → Is this suitable for dietary restrictions?
The base is vegetarian. For vegan preparations, swap heavy cream with plant-based cream, use vegan pesto, and replace Parmesan with nutritional yeast or vegan cheese alternatives.