Mushroom Pesto Pasta (Printable Version)

Golden sautéed mushrooms in a silky basil pesto cream sauce, tossed with tender pasta. Ready in 30 minutes.

# What You'll Need:

→ 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 - 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 is smooth.
04 - Toss the cooked pasta into the skillet, adding reserved pasta water a little at a time until you reach a creamy consistency. Season with salt and black pepper to taste.
05 - Serve hot, garnished with fresh basil and extra Parmesan cheese.

# Expert Hints:

01 -
  • It tastes fancy but uses pantry staples you probably already have on hand.
  • The sauce clings to every piece of pasta without being heavy or overwhelming.
  • Mushrooms add a meaty texture that makes this vegetarian dish feel incredibly satisfying.
  • Cleanup is minimal since everything happens in one skillet after the pasta cooks.
02 -
  • Don't skip reserving the pasta water, it has starches that help the sauce cling and emulsify instead of separating.
  • Sauté mushrooms in batches if your pan is small, crowding them releases too much moisture and they'll steam instead of caramelize.
  • Add the garlic after the mushrooms are browned, not before, or it'll burn and turn bitter.
  • Taste the pesto before adding salt since store-bought versions can be quite salty on their own.
03 -
  • Use a large skillet so the pasta can move freely and get evenly coated in the sauce without clumping.
  • Finish the dish with a drizzle of good olive oil right before serving for extra richness and shine.
  • If you're making your own pesto, toast the pine nuts first for a deeper, nuttier flavor that really shines through.
  • Let the mushrooms cook without moving them for the first few minutes so they develop a golden crust instead of releasing all their moisture.
Go Back