Save There was a Tuesday evening when I stood in front of my fridge with nothing but a half-used jar of pesto and a bag of mushrooms that needed using. I wasn't in the mood for anything complicated, but I also didn't want another boring bowl of plain pasta. That's when I tossed the mushrooms into a hot pan with some butter, and the smell alone told me I was onto something good. When I stirred in the pesto with a splash of cream, the sauce turned silky and clung to every piece of pasta like it was meant to be there all along.
I made this for my sister when she came over unannounced one evening, exhausted from a long day. She sat at the kitchen counter while I cooked, and by the time I plated it with a little extra Parmesan on top, she looked at me like I'd performed magic. We ate straight from the pan with forks, talking about nothing important, and she told me it tasted like something she'd order at a little Italian place downtown. That's when I knew this recipe was a keeper.
Ingredients
- Penne or fettuccine: Use whatever pasta shape you love, though something with ridges or width helps the sauce cling better.
- Cremini or button mushrooms: Slice them evenly so they cook at the same rate and get that golden, caramelized edge.
- Olive oil and butter: The combination gives you flavor and prevents the butter from burning while you sauté.
- Garlic: Fresh is best here, minced fine so it melts into the mushrooms without overpowering anything.
- Basil pesto: Store-bought works beautifully, but if you have homemade, even better.
- Heavy cream: This turns the pesto into a luscious sauce that coats every bite.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Fresh basil and extra Parmesan: A handful of fresh leaves and a little more cheese on top make it look and taste like you tried.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite. Before you drain it, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.
- Sauté the mushrooms:
- Heat olive oil and butter in a large skillet over medium heat, then add the sliced mushrooms in a single layer if you can. Let them sit undisturbed for a few minutes so they get golden and caramelized, then stir and cook until tender, adding the garlic right at the end so it doesn't burn.
- Make the sauce:
- Lower the heat and stir in the pesto and cream, mixing until everything is smooth and combined. Add the grated Parmesan and keep stirring until the sauce turns glossy and creamy.
- Toss it all together:
- Add the drained pasta to the skillet and toss it in the sauce, adding splashes of that reserved pasta water until the sauce loosens up and coats every piece. Taste it and adjust with salt and pepper as needed.
- Serve:
- Plate it up while it's still hot, then top with fresh basil leaves and a generous sprinkle of extra Parmesan.
Save One night I made this for a small dinner with friends, and someone asked if I'd trained as a chef. I laughed and told them it was just mushrooms, pesto, and a little cream. But the truth is, it's one of those dishes that makes you look like you know what you're doing, even when you're winging it. We finished two bottles of wine that night, and every single person went back for seconds.
Making It Your Own
This recipe is flexible in all the right ways. If you want to make it vegan, swap the cream for something plant-based, use vegan pesto, and replace the Parmesan with nutritional yeast or a cashew-based cheese. I've also tossed in handfuls of baby spinach right at the end, letting it wilt into the sauce, and it adds color and a little freshness. Sun-dried tomatoes are another great addition if you want a bit of sweetness and tang to cut through the richness.
What to Serve It With
This pasta is rich enough to stand on its own, but I like to serve it with a simple side salad dressed in lemon and olive oil to balance things out. A crusty piece of garlic bread is never a bad idea either, especially for mopping up any sauce left on the plate. If you're drinking wine, a crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess and complements the basil beautifully.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring often so the sauce doesn't break. The microwave works in a pinch, but the stovetop brings the creaminess back better. I've even eaten it cold straight from the fridge the next day, and honestly, it still tastes pretty good.
- Store in an airtight container in the fridge for up to three days.
- Reheat gently on the stovetop with a splash of cream or milk to revive the sauce.
- Don't freeze this dish, the cream-based sauce doesn't hold up well after thawing.
Save This is the kind of dish that feels like a warm hug at the end of a long day, simple enough for a weeknight but special enough to serve to people you want to impress. Keep the ingredients on hand, and you'll always have a reason to cook something that feels like home.
Recipe FAQs
- → Can I use different types of mushrooms?
Yes, cremini and button mushrooms work beautifully, but you can also use portobello, shiitake, or oyster mushrooms. Heartier varieties like portobellos add deeper, earthier flavors. Adjust cooking time based on size—larger mushrooms may need an extra minute or two.
- → How do I make this dish vegan?
Substitute heavy cream with plant-based alternatives like coconut cream or cashew cream, use vegan pesto made without cheese, and replace Parmesan with nutritional yeast. The flavor profile remains rich and satisfying while accommodating dietary preferences.
- → What pasta shapes work best?
Penne and fettuccine are ideal choices as they capture the creamy pesto sauce beautifully. You can also use rigatoni, tagliatelle, or even bow-tie pasta. Avoid very thin shapes that may break under the creamy sauce's weight.
- → Can I prepare components ahead?
Sauté mushrooms and garlic up to 2 hours ahead and store in an airtight container. Cook pasta just before serving for optimal texture. Combine pesto and cream only when ready to finish the dish to maintain freshness and prevent separation.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto and earthy mushrooms beautifully. The acidity cuts through the richness while enhancing the basil's fresh, herbaceous notes.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water before draining—its starch naturally loosens the sauce. Add it gradually while tossing the pasta, achieving your preferred consistency. This method creates a silky coating without overly thinning the pesto flavors.