Save to Pinterest I was standing at the stove on a Wednesday night, too tired to think but too hungry to order takeout, when I spotted a container of pesto in the fridge and a box of pasta in the pantry. The mushrooms were just sitting there, already browning slightly at the edges, practically begging to be used. What started as a lazy assemblage of ingredients turned into something I now make at least twice a month. The earthy mushrooms and bright basil pesto melt together in a way that feels both comforting and a little fancy, like something you'd order at a trattoria but made in your own kitchen in under thirty minutes.
The first time I made this for friends, I underestimated how fast it would disappear. I doubled the recipe thinking there would be leftovers for lunch the next day, but we scraped the pan clean within minutes, everyone going back for seconds with no shame. One friend even asked if I'd taken a cooking class recently, which made me laugh because this dish is genuinely one of the easiest things I make. Its proof that simple ingredients, when treated right, can feel like a special occasion.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges beautifully, but fettuccine gives a silkier, more elegant feel, so pick based on your mood.
- Cremini or button mushrooms (400 g): Cremini have a deeper, earthier flavor than white buttons, and slicing them evenly helps them cook uniformly and get that golden caramelized edge.
- Olive oil (2 tbsp): This is your base for sautéing, and it keeps the mushrooms from sticking while adding a subtle fruity richness.
- Garlic (2 cloves, minced): Fresh garlic blooms in the hot pan and perfumes the whole dish, but dont let it burn or itll turn bitter fast.
- Unsalted butter (1 tbsp): A little butter with the olive oil gives the mushrooms a glossy, restaurant style finish and adds richness without overwhelming the pesto.
- Basil pesto (100 g): Store bought works perfectly here, but if you have homemade, even better, just make sure its vibrant and fresh tasting.
- Heavy cream (120 ml): This mellows the pesto and creates that luxurious, clingy sauce that coats every bite of pasta.
- Grated Parmesan cheese (30 g): Freshly grated melts smoothly into the sauce and adds a salty, nutty depth that pre-shredded cheese just cant match.
- Salt and black pepper: Season at the end so you can taste and adjust, since pesto and Parmesan are already salty.
- Fresh basil leaves and extra Parmesan: A handful of torn basil on top makes the dish look and taste like you put in way more effort than you did.
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 draining, scoop out half a cup of that starchy pasta water, its liquid gold for adjusting the sauce later.
- Sauté the mushrooms:
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam, then add the mushrooms in a single layer if you can. Let them sit undisturbed for a few minutes so they get golden and caramelized, then stir and cook until theyre tender and fragrant, about six or seven minutes total, adding the garlic in the last minute.
- Make the creamy pesto sauce:
- Lower the heat to avoid curdling the cream, then stir in the pesto and heavy cream until theyre fully blended and the sauce turns a soft, pale green. Add the grated Parmesan and keep stirring gently until the sauce is smooth and creamy, with no streaks.
- Toss the pasta:
- Add the drained pasta directly into the skillet and toss everything together, adding splashes of the reserved pasta water a little at a time until the sauce clings to the noodles without pooling at the bottom. Taste and season with salt and black pepper, keeping in mind the pesto and cheese are already salty.
- Serve and garnish:
- Plate the pasta while its still steaming hot, then scatter fresh basil leaves and a generous shower of extra Parmesan on top. Serve immediately while the sauce is creamy and glossy.
Save to Pinterest I remember serving this on a rainy Saturday afternoon when my sister came over unannounced and hungry. We sat at the kitchen counter with our bowls, twirling forkfuls of creamy pasta and talking about nothing in particular, and she said it tasted like comfort in a bowl. That simple comment stuck with me because thats exactly what this dish is, something warm and satisfying that doesnt demand much from you but gives back so generously.
Making It Your Own
This recipe is a flexible base that welcomes whatever you have in the fridge. Ive stirred in handfuls of baby spinach right at the end and watched it wilt into the sauce, adding color and a slight bitterness that balances the richness. Sun dried tomatoes are another favorite, their sweet tang cuts through the cream and pesto beautifully. If you want more protein, shredded rotisserie chicken or even white beans work surprisingly well without changing the soul of the dish.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce may thicken as it sits. When you reheat it, add a splash of milk, cream, or even pasta water to loosen it back up, stirring gently over low heat so the sauce stays smooth. I usually reheat individual portions in a skillet rather than the microwave because it brings back that fresh, just made texture without drying out the pasta.
What to Serve Alongside
This pasta is rich enough to be the star of the meal, but a simple arugula salad with lemon vinaigrette and shaved Parmesan makes a bright, peppery contrast. Garlic bread or a crusty baguette is perfect for mopping up any extra sauce left in the bowl. If youre pouring wine, a crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess and complements the basil beautifully.
- Toss in a handful of toasted pine nuts or walnuts for extra crunch and richness.
- If you like heat, a pinch of red pepper flakes in with the garlic adds a subtle kick.
- For a lighter version, swap half the cream for reserved pasta water and increase the pesto slightly to keep the flavor bold.
Save to Pinterest This dish has become my go to when I want something that feels special without the stress of complicated cooking. Its proof that a handful of good ingredients and a little attention can turn a weeknight dinner into something worth remembering.
Recipe FAQs
- → Can I make the pesto from scratch?
Absolutely. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for homemade pesto. Adjust proportions to taste for the best flavor.
- → What mushroom varieties work best?
Cremini and button mushrooms are classic choices. Portobello, shiitake, or oyster mushrooms add deeper flavors. Mix varieties for complexity.
- → How do I achieve the right sauce consistency?
Reserve pasta water before draining. Add it gradually while tossing to reach your preferred creaminess. The starch helps emulsify the sauce beautifully.
- → Is this dish suitable for vegans?
Yes. Replace heavy cream with plant-based cream, use vegan pesto, and substitute Parmesan with nutritional yeast for a delicious vegan version.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto beautifully. The acidity cuts through the richness perfectly.
- → Can I prepare components in advance?
Sauté mushrooms ahead and refrigerate. Make the pesto sauce fresh when ready to serve. This keeps everything flavorful and prevents sogginess.