Mushroom Pesto Pasta

There was a Wednesday evening when I had exactly twenty-eight minutes before my friend arrived for dinner, and all I had were mushrooms turning brown and a jar of pesto I'd forgotten about. I threw the pasta on, heated my skillet too high at first, then panicked and lowered it just in time. What came out of that chaos was something silky, earthy, and so good we ate it standing at the counter. Since then, this dish has saved me more times than I can count.

I made this for my sister once after she'd had a long week, and she looked up halfway through her bowl and said it tasted like someone actually cared. That stuck with me. It's not just the creaminess or the garlic, it's the way the mushrooms soak up the pesto and turn golden at the edges. Every bite feels intentional, even when you're winging it.

Ingredients

• Penne or fettuccine (350 g): Penne catches the sauce in its ridges, fettuccine wraps it up like a ribbon, both work beautifully and I always cook it one minute less than the box says.
• Cremini or button mushrooms (400 g): Cremini have more flavor, but buttons are sweet and mild, either way slice them thickly so they hold their shape and get a good sear.
• Olive oil (2 tbsp): This is your base for browning the mushrooms, don't skimp or they'll steam instead of caramelize.
• Garlic (2 cloves, minced): Fresh garlic blooms in the butter and oil, but if you add it too early it burns and turns bitter, so wait until the mushrooms are done.
• Unsalted butter (1 tbsp): Adds richness and helps the mushrooms brown evenly without burning.
• Basil pesto (100 g): Homemade is magic, but a good jar from the store works wonders when you're short on time, just taste it first to check the salt level.
• Heavy cream (120 ml): This mellows the pesto and turns it into a sauce that coats instead of clumps.
• Grated Parmesan (30 g, plus extra): Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
• Fresh basil leaves and extra Parmesan: A handful of torn basil at the end brings everything back to life.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite, about a minute less than the package says. Before you drain it, scoop out half a cup of that starchy water, it's liquid gold for loosening the 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 sliced mushrooms in a single layer if you can. Let them sit without stirring for a couple minutes so they brown on one side, then toss and cook until golden and tender, about six or seven minutes total.

Add the garlic:

Toss in the minced garlic and stir it around for about a minute until it smells sweet and toasty. Don't let it sit still or it'll burn and turn the whole dish bitter.

Make the creamy pesto sauce:

Lower the heat and stir in the pesto and heavy cream, mixing until they're fully combined and the sauce looks smooth. Add the grated Parmesan and keep stirring until it melts into the sauce and everything looks glossy.

Toss the pasta:

Add the drained pasta directly into the skillet and toss it with the sauce, adding splashes of reserved pasta water until the sauce clings to every piece without pooling at the bottom. Season with salt and black pepper, taste it, adjust if needed, then serve it hot with torn basil and more Parmesan on top.

Save

One night I served this to a friend who claimed she didn't like mushrooms, and she finished her bowl before I'd even sat down. She said it didn't taste like mushrooms, it tasted like comfort. I think that's what happens when you let simple ingredients do what they're good at without overthinking it.

Making It Your Own

If you want to bulk this up, toss in a handful of baby spinach at the end or stir in some chopped sun-dried tomatoes with the pesto for a sweet, tangy bite. I've also thrown in leftover roasted chicken when I had it, and it turned into something entirely different but just as good. You can swap the heavy cream for half-and-half if that's what you have, though the sauce will be a little thinner and less rich.

Storing and Reheating

This keeps in the fridge for up to three days in an airtight container, and I've honestly eaten it cold straight from the container more than once. When you reheat it, add a splash of water or broth to the pan and warm it gently over low heat, stirring until the sauce loosens up again. The microwave works in a pinch, but the stovetop brings back that creamy texture better.

Pairing and Serving

I like to serve this with a simple green salad dressed in lemon and olive oil, or a slice of crusty bread to mop up any sauce left in the bowl. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the creaminess beautifully, though I've also had it with sparkling water and lemon when I wasn't in the mood for wine.

• If you're making this vegan, swap the cream for cashew cream or oat cream, use vegan pesto, and replace Parmesan with nutritional yeast.
• Try different pasta shapes like rigatoni, shells, or even spaghetti, they all hold the sauce differently but taste just as good.
• Double the garlic if you love it, or add a pinch of red pepper flakes for a subtle kick that wakes up the whole dish.

Save

This is the kind of dinner that makes you feel like you've got it together, even when you don't. Keep the ingredients around and you'll always have a backup plan that tastes like you meant it.

Recipe FAQs

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

Absolutely. Homemade pesto made with fresh basil, pine nuts, garlic, olive oil, and Parmesan will give you even fresher flavor. Blend about 2 cups fresh basil leaves with ¼ cup pine nuts, 3 cloves garlic, ⅓ cup olive oil, and ½ cup Parmesan cheese.

→ What pasta shapes work best?

Penne and fettuccine are ideal as they catch the creamy sauce beautifully. You can also use tagliatelle, linguine, or even rigatoni. Avoid very thin pastas that might get lost in the sauce.

→ How do I make this vegan?

Substitute coconut cream or cashew cream for heavy cream, use vegan pesto made without cheese, and replace Parmesan with nutritional yeast or a plant-based cheese alternative. The dish remains equally creamy and delicious.

→ Can I prepare this ahead of time?

Cook the pasta and mushrooms separately up to 4 hours ahead. Store them in airtight containers. When ready to serve, warm the mushroom mixture gently, combine with pasta, and add cream. This prevents the pasta from absorbing too much sauce.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto perfectly. Their acidity cuts through the richness and enhances the basil flavors. A light Vermentino or Verdicchio works beautifully too.

→ Why should I reserve pasta water?

Pasta water contains starch that emulsifies with the pesto and cream, creating a silky, cohesive sauce that coats the pasta evenly. Without it, the sauce may be too thick or separate.