Mushroom Pesto Pasta (Printable)

Golden sautéed mushrooms combined with creamy basil pesto and fresh Parmesan for an elegant yet simple meal.

# 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, store-bought or homemade
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 to 7 minutes until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower the heat. Stir in the pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until the sauce reaches a smooth consistency.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water gradually until you achieve a creamy consistency. Season with salt and black pepper to taste.
05 - Serve hot, garnished with fresh basil leaves and extra grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like a fancy trattoria dinner but only dirties two pots and takes less time than ordering takeout.
  • The mushrooms get deeply caramelized and earthy, balancing the bright herby richness of the pesto in a way that feels indulgent without being heavy.
  • You can double the batch and it reheats beautifully for lunch the next day, tasting even better after the flavors meld overnight.
02 -
  • Don't rinse the pasta after draining, that starch on the surface helps the sauce grab hold and creates a creamier texture.
  • If your sauce looks too thick, add pasta water one tablespoon at a time while tossing over low heat until it loosens and coats the noodles like silk.
  • Always add the pesto off the heat or on very low flame, high temperatures can dull its bright green color and fresh basil flavor.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, and cremini for deeper, more complex umami flavor that makes the dish taste like you spent hours on it.
  • Toast a handful of pine nuts in a dry pan until golden and scatter them over the top for a crunchy contrast that echoes the nuts in the pesto.
  • Finish each bowl with a drizzle of your best olive oil and a few flakes of sea salt, it's a tiny step that makes a big difference.
Go Back