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    Home » Recipes » Main Course

    Mushroom Pesto Pasta

    April 30, 2023 by Kristen Espino Leave a Comment

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    Jump to Recipe Print Recipe

    This mushroom pesto pasta is bursting with flavor! With its garlicky pesto, nutty parmesan cheese, and buttery sautéed mushrooms, it is the perfect summer dish.

    Mushroom pesto pasta with basil, garlic and parmesan cheese.

    If you love pasta and need a fast but delicious meal at your table, then this mushroom pesto pasta is for you. Perfectly cooked artisan pasta, coated in a herbaceous, fresh basil pesto and caramelized mushrooms. I finish this pasta off with a generous portion of freshly grated parmesan cheese.

    Looking for more delicious noodle recipes, make sure to try my Creamy Mascarpone Tomato Sauce and Easy Garlic Chili Oil Noodles.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Tips
    • FAQ
    • Storing and Reheating
    • 📖 Recipe

    Why You'll Love This Recipe

    • Homemade basil pesto- Yes, you can easily buy pre-made pesto, but nothing compares to the homemade version. This 6 ingredient pesto is full of garlicky goodness and bright fresh flavors that you just can't get in the store-bought stuff.
    • Simple to make- This pasta is ready in just 30 minutes. Who says delicious homemade food can't be easy?
    • Sautéed mushrooms- A mixture of mushrooms cooked in butter, olive oil, garlic and fresh thyme. How can you not drool just thinking about it?
    • Perfect for company- If you need an easy, filling meal to serve a crowd, this pasta just might be what you're looking for.
    Cremini, oyster, shiitake, and maitake mushrooms.  Basil, parmesan, walnuts, thyme and garlic.

    Ingredient Notes

    • Basil- Also called Sweet Basil or Sweet Genovese, is the most common type of basil you will find in the grocery store. Look for vibrant green leaves, free of brown spots.
    • Garlic- Use fresh garlic for the best flavor. Do not use jarred garlic.
    • Walnuts- Although pesto is traditionally made with pine nuts, walnuts are a lot more affordable. I toast the walnuts in a dry skillet to bring out the natural oils and to make them crunchier, which adds a great texture to the pesto.
    • Oil- I use extra virgin olive oil to combine this pesto.
    • Parmesan cheese- Most pestos call for Parmesan cheese. You can also use Romano or a mixture of the two.
    • Mushrooms- I use crimini, shiitake, maitaki, and oyster mushrooms. You can also use white button mushrooms or whatever you have on hand.
    • Thyme- I add fresh thyme leaves to the mushrooms for a boost of flavor.
    • White wine- Mushroom and wine go really well together. This is why I add just a couple tablespoons to help elevate the flavor in the mushrooms.
    • Butter- I use unsalted butter, along with olive oil to cook the mushrooms. It adds great flavor and also helps them caramelize.
    • Pasta- You can use any variety of pasta you like. For this recipe, I used Gigli pasta from Trader Joe's.
    Sautéed mushrooms with garlic and thyme.

    Step By Step Instructions

    STEP 1: Make the pesto. In a food processor, add basil leaves, toasted walnuts, garlic cloves, and parmesan cheese. Pulse several times until finely chopped. Then, scrape down the sides of the bowl.

    With the food processor still running, slowly drizzle in the olive oil until it is completely combined. Give it another scrape and then pulse again until mixture is smooth. Season with salt and pepper.

    Basil, garlic, walnuts, parley and parmesan.
    Blended basil, parsley, garlic, walnuts and parmesan.

    STEP 2: Cook the mushrooms. Heat the butter and oil in a large pan or skillet over medium-high heat. Then, add the mushrooms and cook for about 4-5 minutes, without stirring.

    Next, add the garlic and thyme leaves. Stir and cook until the garlic is fragrant and the mushrooms are golden brown. Lastly, add the white wine. Cook until the wine has evaporated.

    Blended pesto.
    Pasta with pesto on top.

    STEP 3: Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve ½ cup of the pasta water and then drain the remaining water.

    Pesto pasta.
    Mushroom pesto pasta.

    STEP 4: Toss the pasta. Add the pesto to the pasta, along with the pasta water to help loosen it up. Then, add the sautéed mushrooms and toss to combine. Season with salt and pepper.

    STEP 5: Serve pasta. Spoon the pasta into serving dish and top with grated parmesan cheese and fresh basil leaves for garnish.

    Expert Tips

    To clean your mushrooms, use a damp paper towel. Do not wash your mushrooms as this will cause them to soak up the water and prevent them from browning.

    To get a nice caramelization on the mushrooms, make sure the pan is hot. Do not overcrowd the pan. The mushrooms should be in a single layer. Once you add the mushrooms to the pan, do not stir them for at least 4-5 minutes. This helps them brown.

    Lastly, season the mushrooms with salt once they are finished cooking. If you add the salt at the beginning, this will draw the moisture out of the mushrooms and you will end up steaming them.

    To prevent the basil from separating, make sure to slowly drizzle the oil in while the food processor is running. This will help emulsify the pesto and blend everything nicely together.

    Mushroom pesto pasta with parmesan cheese.

    FAQ

    What's the best pasta to cook for pesto?

    Pesto is served best with gemelli, fusilli, orecchiette, and farfalle. These types of pastas trap all the delicious pesto sauce inside their twisty, twirly shapes.

    Why should pesto not be heated?

    Pesto is considered a raw sauce. Heat can degrade the pesto and cause it to lose its beautiful green color. The basil can also take on a bitter flavor when it is heated.

    What types of mushrooms can I use?

    You can use any variety you like. But a mixture of at least 2-3 will really enhance the flavor and texture of this dish. White button mushrooms, cremini, shiitake, oyster mushrooms, maitake, King trumpet, and beech mushrooms are all great options.

    Mushroom pesto pasta with parmesan cheese and red chili flakes.

    Storing and Reheating

    Store any leftover mushroom pesto pasta inside an airtight container. Refrigerate for up to 5 days.

    Reheating

    You can reheat the pasta inside the microwave or on the stovetop. You may need to drizzle in a little olive oil or water if the pasta looks dry.

    More Recipes To Try

    • Easy Sourdough Garlic Bread
    • Chimichurri shrimp with fresh parsley, garlic, herbs and spices.
      Pan Seared Chimichurri Shrimp
    • Spicy Salmon Sushi Bake
    • Birria Nachos

    If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!

    Let's stay connected on social media. Tag me on Instagram @theepicureanmouse.com. Make sure to follow me Pinterest for more delicious family recipes.

    📖 Recipe

    Mushroom Pesto Pasta

    Kristen-The Epicurean Mouse
    This mushroom pesto pasta is bursting with flavor! With it's classic garlicky pesto, nutty parmesan cheese, and buttery sautéed mushrooms, it is the perfect summer dish.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 6 servings
    Calories 584 kcal

    Ingredients
      

    Walnut Pesto

    • 2 cups Basil leaves only
    • 1 cup Parsley, Italian leaves only
    • 3 cloves Garlic
    • ¼ cup Walnuts toasted (optional)
    • ½ cup Parmesan cheese grated or shredded
    • ⅔ cup Extra virgin olive oil
    • Salt and pepper to taste

    Garlic Mushrooms

    • 1 lb Mushrooms variety
    • 4 tablespoon Unsalted butter
    • 1 tablespoon Olive oil
    • 1 teaspoon Thyme, fresh chopped
    • 4 cloves Garlic minced
    • 2 tablespoon White wine
    • Salt and pepper to taste

    Pasta

    • 12 oz Dried pasta Gemelli, fusilli, orecchiette, or type of twisted pasta will work.
    • ½ cup Leftover pasta water
    • Salt and pepper to taste
    • Parmesan cheese grated on top
    • Basil leaves for garnish
    • Red pepper flakes garnish (optional)

    Instructions
     

    Walnut Pesto

    • In a food processor, add basil leaves, toasted walnuts, garlic cloves, and parmesan cheese. Pulse several times until finely chopped. Then, scrape down the sides of the bowl.
    • With the food processor still running, slowly drizzle in the olive oil until it is completely combined. Give it another scrape and then pulse again until mixture is smooth. Season with salt and pepper. 

    Garlic Mushrooms

    • Heat the butter and oil in a large pan or skillet over medium-high heat. Then, add the mushrooms and cook for about 4-5 minutes, without stirring. 
    • Next, add the garlic and thyme leaves. Stir and cook until the garlic is fragrant and the mushrooms are golden brown. Lastly, add the white wine. Cook until the wine has evaporated. 

    Pasta

    • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Reserve ½ cup of the pasta water and then drain the remaining water. 
    • Add the pesto to the pasta, along with the pasta water to help loosen it up. Then, add the sautéed mushrooms and toss to combine. Season with salt and pepper.
    • Spoon the pasta into serving dish and top with grated parmesan cheese and fresh basil leaves for garnish. 

    Nutrition

    Calories: 584kcalCarbohydrates: 47gProtein: 14gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 26mgSodium: 164mgPotassium: 442mgFiber: 3gSugar: 3gVitamin A: 743IUVitamin C: 5mgCalcium: 143mgIron: 2mg
    Keyword garlic mushrooms, walnut pesto, pesto pasta, mushroom pasta, homemade pesto
    Tried this recipe?Let us know how it was!

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