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–+ servings

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.
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
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