Creamy Mushroom Pesto Pasta (Printable)

Rich pasta dish with golden sautéed mushrooms tossed in creamy basil pesto sauce. Perfect for sophisticated weeknight dinners.

# Ingredient List:

→ 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

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add 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 heat to medium-low. Stir in pesto and heavy cream, mixing until combined. Add grated Parmesan and stir until sauce is smooth and fully incorporated.
04 - Toss cooked pasta into the skillet, adding reserved pasta water a little at a time until reaching desired creamy consistency. Season with salt and black pepper to taste.
05 - Serve immediately while hot, garnished with fresh basil leaves and extra grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour cooking, but you'll be eating in thirty minutes.
  • The creamy pesto clings to every piece of pasta and mushroom, so no bite is boring.
  • You can make it with what's already in your pantry and fridge.
  • It feels fancy enough for guests but easy enough for a Tuesday night.
02 -
  • Reserve that pasta water before you drain, it's the secret to a sauce that actually sticks instead of sliding off.
  • Don't skip browning the mushrooms properly, pale mushrooms are rubbery and bland.
  • Add the garlic after the mushrooms are cooked or it will burn in the time it takes for the mushrooms to soften.
03 -
  • Use a mix of mushroom varieties like shiitake or oyster for deeper, earthier flavor.
  • Toast some pine nuts in a dry pan and scatter them on top for crunch and richness.
  • If your pesto tastes too sharp, a pinch of sugar in the sauce will mellow it out.
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