Earthy And Delicious: A Mushroom Pesto Pasta Recipe

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This is a love letter to the humble pantry staple: pesto. It’s vibrant, flavorful, and incredibly versatile. Today, we’re using it to create a creamy, veggie-packed pasta dish that’s perfect for busy weeknights. Packed with savory mushrooms and tossed in a rich pesto sauce, this dish is sure to become a regular in your recipe rotation.

Ingredients:

Mushroom Pesto Pasta
Mushroom Pesto Pasta

1 pound dried pasta (penne, fusilli, or rotini work best)

  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup pesto (store-bought or homemade)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

  • Instructions:

    1. Cook the pasta according to package directions, reserving about 1 cup of pasta water before draining.
    2. While the pasta cooks, heat a large skillet over medium heat. Add a drizzle of olive oil and saute the mushrooms until golden brown, about 5-7 minutes. Season with salt and pepper.
    3. Add the garlic to the pan and cook for another minute, until fragrant. Be careful not to burn the garlic.
    4. Stir in the pesto and heavy cream, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes, allowing the sauce to thicken slightly.
    5. Add the cooked pasta, reserved pasta water (start with 1/2 cup and add more if needed to create a creamy sauce), and grated Parmesan cheese to the pan. Toss everything together until well combined.
    6. Season with additional salt, pepper, and red pepper flakes (if using) to taste.
    7. Garnish with fresh parsley and a sprinkle of Parmesan cheese before serving.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the ingredients listed. It will vary depending on the specific brand of ingredients used.)

    Serving size: 1 cup

  • Calories: 500
  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 30mg
  • Sodium: 400mg
  • Carbohydrates: 60g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 20g

  • Conclusion:

    This creamy mushroom pesto pasta is a satisfying and flavorful meal that comes together quickly and easily. It’s a great way to use up leftover pesto or to introduce new flavors to your pasta routine. Plus, it’s easily customizable! Add other vegetables like spinach, sun-dried tomatoes, or chopped chicken for even more variety.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of pasta?

    Absolutely! While penne, fusilli, and rotini work well with this sauce, feel free to use any type of pasta you have on hand. Short, curly shapes are ideal for grabbing onto the creamy sauce, but longer pastas like spaghetti or fettuccine will work too.

    2. What if I don’t have pesto?

    No problem! You can easily make your own pesto using a food processor and fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. There are also many delicious varieties of pesto available at the grocery store.

    3. Can I make this dish vegetarian?

    Yes! Simply omit the Parmesan cheese and use a vegan pesto to create a vegetarian version of this recipe.

    4. How can I make this dish ahead of time?

    You can cook the pasta and mushrooms according to the instructions, then toss everything together just before serving. The dish can be reheated gently in a pan over medium heat, adding a splash of pasta water or milk to loosen the sauce if needed.

    5. What can I serve with this pasta dish?