Mushroom Pesto Pasta (Printable Version)

Golden sautéed mushrooms tossed in a creamy basil pesto sauce with perfectly cooked pasta. A sophisticated yet simple Italian-inspired dish.

# List of Ingredients:

→ 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 - 1/2 cup heavy cream
09 - 1/4 cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan cheese

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of 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 6-7 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 a little at a time until reaching desired creamy consistency. Season with salt and black pepper to taste.
05 - Plate pasta and garnish with fresh basil leaves and extra grated Parmesan. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes luxurious but comes together in the time it takes to boil pasta and brown some mushrooms.
  • The pesto and cream create this silky sauce that coats everything without feeling heavy or overdone.
  • You can make it with what you already have, no special trips to the store required.
  • It works just as well for a quiet dinner alone as it does when you're trying to impress someone.
02 -
  • Don't skip reserving the pasta water, I forgot once and had to add plain water and the sauce never came together right.
  • Let the mushrooms brown without stirring them constantly, moving them too much releases moisture and they steam instead of caramelize.
  • Add the garlic after the mushrooms are done, not before, or it'll burn and turn bitter in the time it takes the mushrooms to cook.
03 -
  • Use a skillet that's big enough to toss the pasta in comfortably, a crowded pan makes it hard to coat everything evenly.
  • Taste the sauce before you add the pasta and adjust the salt then, it's easier to fix before everything is mixed together.
  • If your pesto is very oily, drain off a little before adding it to the cream so the sauce doesn't get greasy.
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