Mushroom Pesto Pasta

Last spring, I threw together whatever was left in the fridge on a rainy Tuesday night and landed on mushrooms, half a jar of pesto, and some cream that needed using. What started as a pantry clean-out turned into one of those dishes I now crave constantly. The earthy mushrooms mingling with bright basil pesto and silky cream felt restaurant-worthy, yet it came together faster than ordering takeout. Now it's my go-to when I want comfort without the fuss.

I made this for my sister when she visited last fall, and she stood in the kitchen eating straight from the pan before I could even plate it. She kept saying it reminded her of a tiny trattoria we stumbled into in Florence years ago. We ended up sitting at the counter with our bowls, talking until midnight, the pasta long gone but the warmth of that evening lingering. It's funny how a simple dish can pull you right back to a moment you thought you'd forgotten.

Ingredients

• Penne or fettuccine: Penne catches the creamy sauce in its ridges, while fettuccine wraps it up elegantly, so pick whichever shape makes you happiest.
• Cremini or button mushrooms: Cremini have a deeper, earthier flavor, but buttons work beautifully too and brown up just as nicely when you don't crowd the pan.
• Olive oil and butter: This combo gives the mushrooms a golden, nutty richness that olive oil alone can't quite achieve.
• Garlic: Fresh minced garlic blooms in the hot pan and perfumes the whole dish, so resist the jarred stuff if you can.
• Basil pesto: Homemade is lovely, but a good quality store-bought jar saves time and still delivers that vibrant herby punch.
• Heavy cream: It mellows the boldness of the pesto and creates a sauce that coats the pasta like a dream.
• Parmesan cheese: Freshly grated melts into the sauce smoothly and adds a salty, nutty depth that pre-shredded versions just don't match.
• Fresh basil for garnish: A few torn leaves on top bring a pop of color and a hit of fresh flavor right before serving.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it still has a little bite. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's the secret to a silky sauce.

Sauté the mushrooms:

Heat olive oil and butter in a large skillet over medium heat, then add the mushrooms in a single layer if possible so they brown instead of steam. Let them cook undisturbed for a few minutes until golden, then stir and add the garlic, cooking just until fragrant.

Make the pesto cream sauce:

Lower the heat and stir in the pesto and heavy cream, mixing until everything is smooth and combined. Add the Parmesan and keep stirring gently until the cheese melts into the sauce.

Toss the pasta:

Add the drained pasta to the skillet and toss it with the sauce, drizzling in a bit of reserved pasta water to loosen it up if needed. Season with salt and black pepper, tasting as you go.

Serve:

Pile the pasta into bowls and top with fresh basil leaves and extra Parmesan. Serve it hot while the sauce is still creamy and clinging to every bite.

Save

One evening, I made this for a friend going through a rough patch, and she sat quietly at my kitchen table, twirling her fork and letting out the kind of sigh that means something shifted. She didn't say much, but she asked for seconds, then the recipe. Sometimes food doesn't fix things, but it makes the hard moments a little softer, a little more bearable.

Choosing Your Mushrooms

Cremini mushrooms have become my default because they hold their shape and develop this gorgeous caramelized crust when you give them space in the pan. Button mushrooms are milder and work just as well if that's what's available, and I've even used a mix of shiitake and oyster mushrooms when I'm feeling adventurous. The key is slicing them evenly so they cook at the same rate, and resisting the urge to stir them constantly so they actually brown instead of turning pale and rubbery. If you're using fancier mushrooms, tear them by hand instead of slicing for a more rustic, textured look.

Making It Your Own

This dish is endlessly adaptable depending on what's in your fridge or what mood you're in. I've stirred in handfuls of baby spinach at the end for color and a bit of freshness, and sun-dried tomatoes add a sweet, tangy contrast that plays beautifully with the pesto. A squeeze of lemon juice right before serving brightens everything up if the cream feels too rich, and a pinch of red pepper flakes gives it a gentle kick. Once I added roasted cherry tomatoes on top, and it felt like a completely different dish, so don't be afraid to experiment.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though the sauce will thicken as it sits because the pasta absorbs it. When reheating, add a splash of cream, milk, or even pasta water to bring back that creamy consistency, and warm it gently over low heat so the sauce doesn't break. I've also packed this cold for lunch and eaten it straight from the container, and while it's not as silky, it's still delicious in a different way. Freezing isn't ideal since cream-based sauces can separate, but if you must, undercook the pasta slightly and freeze in airtight containers for up to a month.

• Reheat gently with extra liquid to restore the creamy texture.
• Cold leftovers make a surprisingly good next day lunch.
• Store in an airtight container and consume within three days for best flavor.

Save

This pasta has become one of those quiet favorites that doesn't need a special occasion, just a hungry heart and thirty minutes. I hope it finds a spot in your rotation too.

Recipe FAQs

→ Can I use different types of mushrooms?

Yes, cremini and button mushrooms work well, but you can also try portobello, oyster, or shiitake mushrooms. Adjust cooking time based on mushroom size—larger varieties may need an extra minute or two.

→ How do I make this vegan?

Substitute plant-based heavy cream for dairy cream, use vegan pesto, and replace Parmesan with nutritional yeast. The cooking method remains the same for equally delicious results.

→ What pasta shapes work best?

Penne and fettuccine are recommended, but any medium-sized pasta works well. Avoid very thick pasta that won't coat evenly with the sauce.

→ Can I make my own pesto instead of store-bought?

Absolutely. Homemade pesto made with fresh basil, pine nuts, garlic, olive oil, and Parmesan will enhance the dish. Use the same quantity as store-bought pesto.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto sauce and earthy mushroom flavors beautifully.

→ How do I store leftovers?

Keep leftover pasta in an airtight container refrigerated for up to 2 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore creaminess.