Mushroom Pesto Pasta (Printable Version)

Sautéed mushrooms tossed in creamy basil pesto sauce with fresh Parmesan. A sophisticated yet simple Italian pasta dish ready in 30 minutes.

# What You'll 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, store-bought or homemade
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 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 grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking but you're done in thirty minutes flat.
  • The mushrooms get deeply golden and almost meaty which makes every bite feel hearty and satisfying.
  • You can use store bought pesto and it still feels homemade and special.
  • Leftovers reheat beautifully with just a splash of cream or milk.
02 -
  • Don't drown the mushrooms in oil or they'll steam instead of browning, you want them to sear and caramelize.
  • Always reserve pasta water before draining, I've forgotten more times than I care to admit and regretted it every time.
  • Add the pasta water slowly, you can always add more but you can't take it back once the sauce gets too thin.
03 -
  • Use a skillet that's large enough to toss the pasta comfortably, it makes combining everything so much easier.
  • If your pesto tastes too sharp or salty, the cream will mellow it out, but start with a little less and taste as you go.
  • Grating your own Parmesan takes an extra minute but the flavor and texture are so much better than the pre grated stuff.
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