Save The smell of garlic and butter hitting a hot pan is what lured my neighbor through the door one Thursday evening. I was testing this mushroom pesto pasta for the third time that week, tweaking the cream-to-pesto ratio, and she swore she could smell it from the hallway. We ended up eating straight from the skillet with forks, laughing about how something this simple could feel so indulgent. That night taught me that the best recipes are the ones you don't mind making over and over.
I made this for a small dinner party where half the guests arrived late and starving. I kept the pasta warm in the skillet, adding splashes of pasta water every few minutes to keep the sauce silky. By the time everyone sat down, the dish had thickened just enough to cling perfectly to each noodle. One friend, who claimed she didn't like mushrooms, went back for seconds and asked for the recipe before dessert was even served.
Ingredients
- Penne or fettuccine (350 g): I prefer fettuccine for how it ribbons through the creamy sauce, but penne holds up better as leftovers and catches bits of mushroom in its ridges.
- Cremini or button mushrooms (400 g): Cremini have a deeper, earthier flavor, but buttons work just as well and are usually cheaper; slice them thick so they stay meaty.
- Olive oil (2 tbsp): Use a good quality one since it flavors the mushrooms from the first sizzle.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here; jarred just doesn't bloom the same way in hot butter.
- Unsalted butter (1 tbsp): This adds a silky richness to the mushrooms that olive oil alone can't achieve.
- Basil pesto (100 g): Homemade is gorgeous, but a good jarred pesto from the refrigerated section works beautifully and saves time.
- Heavy cream (120 ml): This mellows the sharpness of the pesto and turns it into a proper sauce.
- Parmesan cheese (30 g, grated): Freshly grated melts into the sauce seamlessly; pre-shredded tends to clump.
- Fresh basil leaves: A handful torn over the top makes it look and taste like something from a trattoria.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook your pasta until al dente, usually a minute less than the package suggests. Before draining, scoop out half a cup of that starchy pasta water; it's the secret to a sauce that clings.
- Sauté the mushrooms:
- Heat olive oil and butter together in a large skillet over medium heat until the butter foams, then add the sliced mushrooms in a single layer if possible. Let them sit undisturbed for a few minutes so they brown instead of steam, then stir and cook until golden and tender, about six to seven minutes total.
- Add the garlic:
- Toss in the minced garlic and stir constantly for about a minute, just until it smells sweet and toasted. Don't let it brown or it'll turn bitter.
- Make the creamy pesto sauce:
- Lower the heat to medium-low and stir in the pesto and heavy cream, mixing until they melt together into a pale green sauce. Add the grated Parmesan and keep stirring until it's smooth and velvety.
- Toss and serve:
- Add the drained pasta directly to the skillet and toss everything together, drizzling in reserved pasta water a little at a time until the sauce coats every strand without pooling at the bottom. Taste, adjust salt and pepper, then serve hot with torn basil and extra Parmesan on top.
Save One rainy Sunday, I made this while my partner read the paper at the kitchen table. We didn't talk much, just the sound of rain on the window and the soft scrape of the wooden spoon against the pan. When I set the bowls down, he looked up and said it smelled like vacation. I'm still not sure which vacation he meant, but now I make this whenever we need a little escape without leaving the house.
Choosing Your Pasta Shape
Fettuccine is my go-to when I want something elegant and romantic, the kind of pasta you twirl slowly with a fork. Penne is what I reach for on weeknights when I'm eating at the counter or packing leftovers for lunch the next day. Both work beautifully, but the sauce clings differently: fettuccine gets coated in long, creamy ribbons, while penne traps little pockets of pesto inside each tube. If you're feeling fancy, try orecchiette; the little ear shapes cup the sauce like tiny bowls.
Making It Your Own
I've stirred in handfuls of baby spinach right at the end and watched it wilt into the warm pasta, adding color and a slight mineral sweetness. Sun-dried tomatoes, chopped small, bring a tangy chew that balances the richness of the cream. Once, I had leftover roasted red peppers and tossed those in too; the smoky sweetness was a revelation. If you want protein, shredded rotisserie chicken or crispy pancetta fits right in without changing the spirit of the dish.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When reheating, add a splash of cream, milk, or even just water to bring it back to life; the microwave works fine, but a quick toss in a skillet over low heat tastes fresher. I've even eaten it cold, straight from the container at midnight, and it still delivered.
- Store pasta and sauce together so the noodles soak up all that flavor overnight.
- Reheat gently and don't be afraid to add a little extra Parmesan for good measure.
- If freezing, leave out the cream and add it fresh when reheating for the best texture.
Save This dish has become my answer to almost every weeknight question: what's fast, what's comforting, what feels special without trying too hard. I hope it does the same for you.
Recipe Guide
- → Can I use fresh basil instead of store-bought pesto?
Absolutely. Fresh basil pesto elevates the dish with vibrant flavor. Blend 100g fresh basil with garlic, pine nuts, Parmesan, and olive oil to create homemade pesto, then proceed as directed.
- → What type of mushrooms work best?
Cremini and button mushrooms are ideal for their meaty texture and earthy flavor. However, you can substitute with shiitake, oyster, or portobello mushrooms for deeper, more complex notes.
- → How do I achieve the perfect creamy consistency?
Reserve pasta water before draining—its starch naturally emulsifies the sauce. Add it gradually while tossing to reach your desired creaminess, rather than all at once.
- → Is this suitable for vegan diets?
Yes. Replace heavy cream with plant-based cream, use vegan pesto, and substitute nutritional yeast for Parmesan cheese to create a fully vegan version without compromising richness.
- → Can I prepare this in advance?
Cook pasta and sauté mushrooms ahead, then store separately. Combine them just before serving with fresh pesto cream sauce to maintain optimal texture and flavor.
- → What wines pair well with this dish?
Crisp white wines complement the creamy pesto beautifully. Pinot Grigio or Sauvignon Blanc provide acidity that cuts through richness and enhances the basil's herbaceous notes.