Mushroom Pesto Pasta

There was a Tuesday evening when I opened the fridge and found nothing but a container of pesto, some mushrooms, and dried pasta in the pantry. I wasn't in the mood for takeout, and honestly, I was tired. What came together in that skillet surprised me so much I stood there eating straight from the pan. That creamy, earthy sauce clinging to every piece of pasta felt like something I'd order at a restaurant, not something I threw together on a weeknight. It's been my go-to ever since when I need comfort without the fuss.

I made this for a friend who'd had a rough week, and she asked for the recipe before she even finished her plate. We sat at my tiny kitchen table with mismatched bowls, and she kept saying she couldn't believe how simple it was. There's something about food that feels both easy and indulgent that makes people relax. She told me later she made it twice that month, once for herself and once for a date. I think that says everything.

Ingredients

• Penne or fettuccine: I like penne because the sauce gets inside the tubes, but fettuccine works beautifully if you want long, silky noodles that twirl around your fork.
• Cremini or button mushrooms: Cremini have a deeper, earthier flavor, but button mushrooms are just fine and often cheaper, slice them thick so they stay meaty.
• Olive oil and butter: The combination gives you flavor and browning power, don't skip the butter or the mushrooms won't get that golden caramelized edge.
• Garlic: Fresh is essential here, it blooms in the hot pan and fills your kitchen with the kind of smell that makes you hungry instantly.
• Basil pesto: Store-bought is perfectly fine, just look for one that's bright green and lists basil first, not oil.
• Heavy cream: This is what turns pesto into a sauce instead of just a paste, it mellows the sharpness and makes everything creamy.
• Parmesan cheese: Freshly grated melts better and tastes sharper, the pre-grated stuff can get clumpy in the sauce.
• Fresh basil and extra Parmesan: A handful of torn basil on top makes it look and taste like you care, which you do.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until it still has a little bite, al dente is key because it'll finish cooking in the sauce. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting the sauce later.

Sauté the mushrooms:

Heat the olive oil and butter together in a large skillet over medium heat until the butter foams, then add your sliced mushrooms in a single layer if you can. Let them sit for a minute before stirring so they get a nice golden crust, then cook until they're tender and browned, about six or seven minutes, toss in the garlic at the end and let it sizzle for just a minute.

Make the creamy pesto sauce:

Turn the heat down to low and stir in the pesto and cream, mixing until they blend into a smooth, pale green sauce. Add the Parmesan and keep stirring until it melts in and everything looks silky and cohesive.

Toss the pasta:

Add your drained pasta right into the skillet and toss it around so every piece gets coated. If the sauce feels too thick, add that reserved pasta water a splash at a time until it's creamy and clings to the noodles without being gloppy, then season with salt and pepper.

Serve:

Pile it into bowls while it's still hot, tear some fresh basil over the top, and shower it with extra Parmesan. Eat it immediately.

Save to Pinterest

One night I made this and ate it on the couch with a glass of white wine, no TV, just the quiet. It was one of those rare moments where I felt completely content with something simple. The pasta was warm and rich, the mushrooms were perfectly browned, and I remember thinking this is exactly what I needed. Food like this doesn't need a special occasion, it creates one.

Making It Your Own

I've added handfuls of baby spinach right at the end and let it wilt into the sauce, which adds color and makes me feel like I'm eating vegetables. Sun-dried tomatoes are another favorite, chop them up and toss them in with the mushrooms for a sweet, tangy bite. If you want a little heat, a pinch of red pepper flakes in with the garlic does the trick. This recipe is forgiving and welcomes whatever you have on hand.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream or milk and warm it gently in a skillet over low heat, stirring until it loosens up again. I don't recommend freezing this one, the cream can separate and the texture gets weird. Just make what you'll eat, or invite someone over to share it.

What to Serve Alongside

I usually keep it simple with a green salad dressed in lemon and olive oil, something crisp to balance the richness of the pasta. Garlic bread is never a bad idea if you're really hungry, and a chilled Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully. Sometimes I just serve this on its own and call it dinner, no sides needed.

• A handful of arugula tossed in at the end adds peppery freshness.
• Toasted pine nuts sprinkled on top give a little crunch and nuttiness.
• If you're feeding kids, leave out the garlic or go light, they'll still love it.

Save to Pinterest

This pasta has saved me on more nights than I can count, and it never feels like I'm settling for easy. It tastes like care, like time, like something worth sitting down for.

Recipe Questions

→ Can I make this dish vegan?

Yes, substitute heavy cream with plant-based cream, use vegan pesto, and replace Parmesan with nutritional yeast. The flavor profile remains rich and satisfying.

→ What type of mushrooms work best?

Cremini and button mushrooms are excellent choices. For deeper flavor, try portobello, shiitake, or a mixed mushroom blend. Cook until edges are golden and tender.

→ How do I achieve a creamy sauce consistency?

Reserve pasta water before draining. Add it gradually while tossing with the sauce—the starch naturally emulsifies and creates creaminess without additional cream.

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto adds depth and freshness. Use the same quantity and adjust salt to taste, as homemade versions may have different seasoning levels.

→ What wines pair well with this dish?

Crisp whites like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy pesto beautifully. Their acidity cuts through richness and cleanses the palate.

→ How can I add more vegetables?

Wilt baby spinach or arugula into the sauce just before serving, or stir in sun-dried tomatoes for sweet acidity. Add roasted cherry tomatoes or asparagus for textural contrast.