Creamy Mushroom Pesto Pasta (Print Version)

Sautéed mushrooms in a silky basil pesto cream sauce, tossed with tender pasta for an elegant weeknight dinner.

# What You 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 - 1/2 cup heavy cream
09 - 1/4 cup grated Parmesan cheese
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh basil leaves
12 - Extra grated Parmesan cheese

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of 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 6-7 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.
04 - Toss cooked pasta into the skillet, adding reserved pasta water gradually until creamy consistency is achieved. Season with salt and black pepper to taste.
05 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout.
  • The earthy mushrooms and bright pesto balance each other in a way that tastes restaurant-quality.
  • You can make it with what you already have in your pantry and fridge.
  • It's creamy and comforting without being heavy or overthinking it.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without making it greasy.
  • Cook the mushrooms in batches if your pan is crowded, or they'll steam instead of getting that rich, golden color.
  • Add the garlic last when sautéing, it only needs about a minute or it turns bitter.
03 -
  • Use a mix of mushroom varieties like shiitake or oyster for deeper, more complex flavor.
  • If your pesto tastes too sharp, a small pinch of sugar or a squeeze of lemon juice will balance it out.
  • Finish the dish with a drizzle of good olive oil right before serving for extra richness and shine.
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