Creamy Mushroom Pesto Pasta (Printable)

Sautéed mushrooms tossed with creamy basil pesto and pasta for an elegant yet simple Italian-inspired main course.

# What you'll need:

→ Pasta

01 - 12 oz penne or fettuccine pasta
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 cheese

# Method:

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 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 comes together in the time it takes to boil pasta, but tastes like you spent an hour in the kitchen.
  • The creamy pesto coats every piece of pasta and mushroom in a way that feels rich without being heavy.
  • You can make it with pantry staples and whatever mushrooms are on sale.
  • Leftovers reheat beautifully with just a splash of cream or pasta water.
02 -
  • Don't skip reserving the pasta water; it's the only thing that will loosen a too-thick sauce without making it greasy or watery.
  • If your mushrooms release a lot of liquid, let it cook off completely before adding the garlic, or the whole dish will taste diluted.
  • Add the pesto off heat or on very low heat; high heat can make basil taste bitter and dull the bright green color.
03 -
  • Use the biggest skillet you own so you have room to toss the pasta without flinging sauce everywhere.
  • Grate your Parmesan right before adding it; freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
  • If your pesto is very thick or oily, thin it with a spoonful of pasta water before adding the cream so it blends more easily.
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