Mushroom Pesto Pasta (Printable Version)

Sautéed mushrooms in creamy basil pesto sauce with fresh Parmesan. An elegant yet easy Italian pasta dinner ready in 30 minutes.

# 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
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

# How To Make:

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 6–7 minutes until golden and tender. Add minced garlic and cook for 1 minute until fragrant.
03 - Lower the heat. Stir in the basil 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 leaves and extra Parmesan cheese.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, and you control every flavor.
  • The creaminess clings to every piece of pasta without feeling heavy or overly rich.
  • Mushrooms give it a meaty, satisfying bite even though it's completely vegetarian.
  • You can make it with what you have on hand, pesto does most of the work for you.
02 -
  • Don't skip reserving the pasta water, it's starchy and helps the sauce stick instead of sliding off.
  • If your mushrooms release a lot of liquid, let them cook a bit longer until it evaporates, otherwise your sauce will be watery.
  • Add the garlic after the mushrooms are mostly done, it burns fast and turns bitter if it sits in the pan too long.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, or portobello for deeper, more complex flavor.
  • If your pesto tastes too sharp, a small spoonful of cream or butter will mellow it out without losing the punch.
  • Toast some pine nuts and scatter them on top for extra richness and crunch.
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