Mushroom Pesto Pasta

There was a night last spring when I had friends coming over in less than an hour and nothing but a jar of pesto, some mushrooms, and dried pasta in the pantry. I threw it all together without much thought, and it ended up being the dish everyone asked for the recipe. Sometimes the best meals happen when youre not overthinking, just working with what you have and trusting your instincts.

I made this again a few weeks later for my sister, who usually turns her nose up at anything green. She finished her bowl and went back for seconds without saying a word. When she finally looked up, she just nodded and said, okay, this is good. Coming from her, that was basically a standing ovation.

Ingredients

• Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine lets it coat every strand, either way you cant go wrong.
• Salt: Dont skip salting the pasta water generously, it seasons the pasta from the inside out.
• Cremini or button mushrooms (400 g, sliced): Cremini have a deeper, earthier flavor, but buttons work beautifully too and brown up just as nicely.
• Olive oil (2 tbsp): Use a good quality oil, it adds a subtle richness that butter alone cant give.
• Garlic (2 cloves, minced): Fresh garlic is key here, the jarred stuff just doesnt bloom the same way in hot oil.
• Unsalted butter (1 tbsp): This helps the mushrooms caramelize and adds a silky finish to the pan.
• Basil pesto (100 g): Homemade is fantastic, but a good store bought jar makes this a lifesaver on busy nights.
• Heavy cream (120 ml): It mellows the pesto and turns everything into a luscious, cling to the pasta sauce.
• Grated Parmesan (30 g, plus extra for garnish): Freshly grated melts into the sauce smoothly and tastes sharper and more alive.
• Salt and black pepper: Taste as you go, pesto can be salty on its own so adjust carefully.
• Fresh basil leaves: A handful torn over the top makes it look and taste like something special.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until its al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it will be your secret weapon for a silky sauce.

Sauté the mushrooms:

Heat the olive oil and butter together in a large skillet over medium heat until the butter foams, then add the sliced mushrooms in an even layer. Let them sit undisturbed for a minute or two so they can brown, then stir and cook until theyre golden and their moisture has cooked off, about six or seven minutes total.

Add the garlic:

Toss in the minced garlic and stir it around for just a minute until it smells sweet and fragrant. Be careful not to let it burn or it will turn bitter.

Build the sauce:

Lower the heat and stir in the pesto and heavy cream, mixing until everything is smooth and combined. Add the grated Parmesan and keep stirring until it melts into the sauce and everything looks creamy and cohesive.

Toss and finish:

Add the drained pasta to the skillet and toss it with the sauce, adding splashes of the reserved pasta water until the sauce clings to every piece without being too thick or too runny. Season with salt and pepper, taste it, and adjust until it feels right.

Serve:

Divide the pasta among bowls and top each one with torn fresh basil and a generous sprinkle of Parmesan. Serve it hot while the sauce is still glossy.

Save

One evening I made this for myself after a long day and ate it straight from the skillet while standing at the stove. The kitchen was quiet, the sauce was still warm, and for a few minutes nothing else mattered. Its funny how a simple bowl of pasta can feel like the best kind of company.

Making It Your Own

This recipe is a starting point, not a rulebook. Ive added handfuls of baby spinach in the last minute of cooking and watched it wilt into the sauce, turning everything even more vibrant. Sun dried tomatoes bring a sweet tang that plays beautifully with the pesto. If you want more protein, shredded rotisserie chicken or white beans stir right in without any fuss.

What to Serve Alongside

I usually keep it simple with a green salad dressed in lemon and olive oil, maybe some crusty bread to mop up any sauce left in the bowl. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness and makes the whole meal feel a little more special. If youre feeding a crowd, roasted vegetables or garlic bread round things out nicely.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. The sauce will thicken as it sits, so when you reheat it, add a splash of water or cream and warm it gently in a skillet over low heat. The microwave works in a pinch, just stir halfway through and add a little liquid to bring it back to life.

• Reheat gently to avoid the cream separating or the pesto losing its flavor.
• If the sauce looks dry, a spoonful of cream or pasta water will fix it right up.
• Fresh basil and Parmesan added after reheating make it taste like it was just made.

Save

This dish has become one of those recipes I turn to when I want something that feels indulgent but doesnt ask too much of me. I hope it finds a place in your rotation too.

Recipe FAQ

→ Can I use fresh basil instead of store-bought pesto?

Absolutely! Homemade basil pesto works wonderfully and often tastes even better. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil to make your own. Use the same amount as you would store-bought.

→ What type of pasta works best?

Penne and fettuccine are ideal for this creamy pesto sauce. However, you can use any pasta you prefer—rigatoni, bow ties, or even spaghetti all work well. Choose shapes that hold the creamy sauce effectively.

→ How do I make this dish vegan?

Substitute heavy cream with coconut cream or oat cream, use vegan pesto, and replace Parmesan with nutritional yeast or store-bought vegan Parmesan. Everything else remains the same for a delicious plant-based version.

→ Why is pasta water important?

Pasta water contains starch that emulsifies with the cream and pesto, creating a silky, cohesive sauce that clings to the pasta. Add it gradually to achieve the perfect creamy consistency without the sauce becoming too thick.

→ Can I prepare this ahead of time?

The pesto sauce can be made 1-2 days ahead and refrigerated. Cook the mushrooms fresh when ready to serve, then combine with the sauce and pasta. This ensures the best texture and flavor for the finished dish.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the rich pesto cream sauce beautifully. Their acidity cuts through the richness while enhancing the fresh basil flavors in the dish.