Mushroom Pesto Pasta

The smell of garlic hitting hot butter is what pulled my roommate out of her room that Thursday night. I was standing at the stove, watching mushrooms turn golden in the pan, and she appeared in the doorway asking what I was making. I told her it was just pasta, but the way the pesto swirled into the cream made it look like something from a restaurant. We ended up eating straight from the skillet, twirling forkfuls and laughing about how fancy we felt in our pajamas.

I made this for my brother once when he visited unexpectedly, and he still brings it up every time we talk about food. He sat at my tiny kitchen table, quiet for the first few bites, then looked up and said it reminded him of a place we used to go as kids. I hadnt been trying to recreate anything, but somehow the creamy pesto and tender mushrooms brought back something warm and familiar. That night, we finished the whole pot and talked until the dishes were cold in the sink.

Ingredients

• Penne or fettuccine (350 g): Use whatever shape you love, but penne holds the sauce in its ridges, and fettuccine wraps around the mushrooms like a hug.
• Cremini or button mushrooms (400 g, sliced): Cremini have a deeper flavor, but button mushrooms work beautifully too, just make sure theyre dry before you slice them so they brown instead of steam.
• Olive oil (2 tbsp): This keeps the mushrooms from sticking and adds a fruity base note that plays well with the pesto.
• Garlic (2 cloves, minced): Fresh garlic is everything here, it blooms in the butter and fills your kitchen with the kind of smell that makes people hungry before they even see the food.
• Unsalted butter (1 tbsp): Butter gives the mushrooms a glossy finish and a richness that oil alone cant match.
• Basil pesto (100 g): Store-bought is perfectly fine, but if you have homemade in the fridge, this is the moment to use it.
• Heavy cream (120 ml): This turns the pesto into a sauce that clings to every strand of pasta, silky and lush.
• Grated Parmesan (30 g, plus extra for garnish): The real stuff melts into the sauce and adds a salty, nutty depth that pre-grated just doesnt deliver.
• Salt and black pepper: Taste as you go, the pesto and Parmesan bring salt, so you might need less than you think.
• Fresh basil leaves: A few torn leaves on top make it look alive and add a pop of brightness right before you dig in.

Instructions

Boil the Pasta:

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

Sauté the Mushrooms:

Heat the olive oil and butter in a large skillet over medium heat until the butter foams, then add the mushrooms in a single layer if you can. Let them sit for a minute before stirring so they get golden and caramelized, then toss in the garlic and cook just until it smells amazing, about a minute.

Make the Creamy Pesto Sauce:

Turn the heat down to low and stir in the pesto and cream, watching it swirl into a pale green cloud. Add the Parmesan and keep stirring gently until everything melts together into a smooth, velvety sauce.

Combine Pasta and Sauce:

Toss the drained pasta into the skillet and stir it around, adding splashes of that reserved pasta water until the sauce coats every piece without pooling at the bottom. Season with salt and pepper, tasting as you go, because this is where you make it yours.

Serve:

Pile the pasta into bowls while its still steaming, then top with fresh basil leaves and a generous shower of Parmesan. Serve it hot, with a fork in one hand and maybe a glass of something crisp in the other.

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One night I made this for a friend who was going through a rough week, and we sat on the couch with bowls balanced on our knees, not saying much. She finished her serving and went back for more, and then she said it was the first time shed felt calm all day. I realized then that this wasnt just a quick dinner, it was the kind of food that makes you stop and breathe.

Making It Your Own

This pasta is a canvas, and Ive played with it more times than I can count. Sometimes I toss in a handful of baby spinach right at the end so it wilts into the sauce, or I add chopped sun-dried tomatoes for a sweet, tangy contrast. Once I stirred in a pinch of red pepper flakes because I wanted a little heat, and it completely changed the mood of the dish. You can also swap the cremini mushrooms for shiitake or oyster mushrooms if you want something a bit earthier and more textured.

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 you reheat it, add a splash of milk, cream, or even just water in a skillet over low heat, stirring gently until it loosens back up. I dont recommend the microwave for this one, it can make the sauce break and the pasta rubbery. If youre planning to make it ahead, cook the mushrooms and sauce separately, then toss everything together with freshly boiled pasta when youre ready to serve.

Pairing and Serving Ideas

This pasta feels complete on its own, but a simple side salad with lemon vinaigrette or a chunk of crusty bread for soaking up the sauce never hurts. I love serving it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, something that cuts through the creaminess and refreshes your palate between bites.

• Try it with roasted cherry tomatoes on the side for a pop of acidity.
• A handful of toasted pine nuts or walnuts on top adds crunch and makes it feel more special.
• If youre feeding kids, leave out the garlic or go light, they usually love the creamy green sauce.

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This is the kind of recipe that fits into your life without asking for much, but it gives back something warm and satisfying every time. I hope it becomes one of those dishes you turn to on a busy night, or when you just want to feel like youre taking care of yourself.

Recipe FAQs

→ Can I use fresh basil instead of pesto?

Yes, you can make fresh basil pesto by blending basil leaves, garlic, pine nuts, Parmesan, and olive oil. This allows you to control the ingredients and flavors to your preference.

→ What type of mushrooms work best?

Cremini and button mushrooms are recommended for their earthy flavor and firm texture. However, you can also use shiitake, oyster, or portobello mushrooms for deeper, more complex flavors.

→ How do I make this dish vegan?

Substitute plant-based cream for heavy cream, use vegan pesto, and replace Parmesan with nutritional yeast. The cooking method remains the same while maintaining the creamy texture.

→ Can I prepare this ahead of time?

Cook the pasta and mushrooms separately, then store them in the refrigerator. Combine and warm gently before serving, adding cream and pesto just before plating to maintain the best texture and flavor.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto and earthy mushrooms beautifully, providing acidity that balances the richness of the sauce.

→ How can I add more vegetables?

Baby spinach, sun-dried tomatoes, cherry tomatoes, or zucchini can be added during cooking. Simply sauté them with the mushrooms or wilt them into the pesto cream sauce.