Save I was halfway through a terrible week when I threw mushrooms into a pan with no real plan. The sizzle alone made me feel better. Then I stirred in some pesto I had tucked in the fridge, and suddenly dinner wasn't just happening, it was actually something I wanted to eat. That's how this pasta earned its spot in my regular rotation.
The first time I made this for friends, someone asked if I'd taken a cooking class. I laughed because I'd just tossed things together after work. But the way the cream loosens the pesto and clings to every piece of pasta does look kind of fancy. It became my go to when I want to impress without actually stressing.
Ingredients
- Penne or fettuccine: Penne catches the sauce in its tubes, fettuccine wraps around it like a ribbon, both work beautifully so just use what you love.
- Cremini or button mushrooms: Cremini have a deeper flavor but button mushrooms are perfectly fine, just slice them evenly so they cook at the same rate.
- Olive oil and butter: This combo gives you richness from the butter and a fruity note from the oil, and it keeps the mushrooms from sticking.
- Garlic: Fresh minced garlic is key here, it blooms in the hot pan and makes the whole kitchen smell like an Italian grandmother is visiting.
- Basil pesto: Store bought is honestly great for this, just pick one that's bright green and smells strongly of basil.
- Heavy cream: It turns the pesto into a silky sauce instead of a thick paste, and it mellows out any sharpness.
- Parmesan cheese: Freshly grated melts right into the sauce and adds a salty nutty finish that makes everything taste more expensive.
- Pasta water: Don't skip reserving this, the starch helps bind the sauce to the pasta in a way nothing else can.
- Fresh basil and extra Parmesan: A handful of torn basil on top makes it look restaurant ready and taste even brighter.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the sea. Cook the pasta just until al dente, with a tiny bite of resistance in the center, then scoop out half a cup of that starchy water before you drain.
- Sauté the mushrooms:
- Heat the oil and butter together until the butter foams, then add the mushrooms in a single layer if you can. Let them sit without stirring for a couple minutes so they get golden, then toss and cook until they're tender and caramelized all over.
- Add the garlic:
- Toss in the minced garlic and stir constantly for about a minute. You'll smell it the second it's ready, don't let it brown or it'll taste bitter.
- Make the creamy pesto sauce:
- Turn the heat down to low and stir in the pesto and cream until they're fully blended. Add the Parmesan and keep stirring until the sauce is smooth and glossy.
- Combine and finish:
- Add the drained pasta right into the skillet and toss everything together. Drizzle in the reserved pasta water a little at a time, tossing as you go, until the sauce coats every piece without being soupy.
- Serve:
- Taste and adjust the salt and pepper, then plate it up and scatter fresh basil and extra Parmesan on top. Serve it hot while the sauce is still creamy.
Save I served this to my mom on a random Tuesday and she got quiet for a moment after her first bite. Then she said it reminded her of a little place we used to go to when I was in college. I hadn't thought about that restaurant in years, but she was right, it had that same comforting richness.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of baby spinach right at the end and watched it wilt into the sauce. Sun dried tomatoes add a sweet tangy pop that plays beautifully with the pesto. If you want it heartier, toss in some shredded rotisserie chicken or crispy pancetta.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of cream, milk, or even pasta water to bring the sauce back to life. I usually do this in a skillet over low heat, stirring gently until it's creamy again. The microwave works too, just stop and stir every thirty seconds.
What to Serve Alongside
This pasta is rich enough to be the star, but it loves a simple side. A crisp green salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a win, especially if you want something to soak up any extra sauce on the plate.
- A glass of chilled Pinot Grigio or Sauvignon Blanc is a perfect match for the basil and cream.
- If you're not drinking wine, sparkling water with a twist of lemon feels just as refreshing.
- For a heartier meal, add a simple roasted vegetable like zucchini or cherry tomatoes on the side.
Save This dish has pulled me out of cooking ruts more times than I can count. It's proof that comfort food doesn't have to be complicated, just honest and full of flavor.
Common Questions
- → Can I use different types of mushrooms?
Absolutely. While cremini and button mushrooms work wonderfully, you can substitute with portobello, shiitake, oyster, or mixed mushroom varieties. Each brings unique earthiness and texture to the dish.
- → How do I make this vegan-friendly?
Replace heavy cream with plant-based alternatives like coconut cream or oat cream, use vegan pesto, and swap Parmesan for nutritional yeast. The flavors and creaminess remain delicious while accommodating dietary preferences.
- → What pasta shapes work best?
Penne and fettuccine are ideal, but try rigatoni, fusilli, or tagliatelle. Choose shapes with texture or ridges to better hold the creamy sauce and mushroom pieces throughout each bite.
- → Can I prepare components ahead of time?
Yes, you can cook and slice mushrooms a few hours before, and the pasta water can be boiled moments before assembly. However, assemble the final dish just before serving to maintain optimal creaminess and texture.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy pesto beautifully. Their acidity cuts through richness while enhancing the basil and earthy mushroom flavors.
- → How can I adjust consistency if the sauce is too thick?
Add reserved pasta water gradually while tossing, one tablespoon at a time, until reaching desired creaminess. This starchy liquid emulsifies with the sauce, creating ideal coating without becoming thin.