Creamy Mushroom Pesto Pasta

The smell of garlic hitting hot butter is what pulled my roommate out of her room that Tuesday night. I was standing at the stove, watching mushrooms turn golden in the pan, and she appeared in the doorway asking what I was making. I told her it was just pasta, but the way the pesto swirled into the cream made it look like something from a restaurant. We ended up eating it straight from the skillet, twirling fettuccine on our forks and laughing about how we should probably use actual plates next time.

I made this for my brother when he came to visit, mostly because I knew he wouldnt expect much from my tiny kitchen. He ate two bowls and asked if I had been taking cooking classes. I hadnt, but I also didnt tell him how simple it actually was. Sometimes letting people think you worked harder than you did is part of the fun.

Ingredients

• Penne or fettuccine (350 g): I like fettuccine because it holds the sauce better, but penne works if you want something easier to stab with a fork.
• Cremini or button mushrooms (400 g, sliced): Cremini have more flavor, but button mushrooms are cheaper and still turn beautifully golden when you give them space in the pan.
• Olive oil (2 tbsp): This keeps the mushrooms from sticking and adds a fruity base flavor that plays well with the pesto.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesnt bloom the same way when it hits the heat.
• Unsalted butter (1 tbsp): Butter gives the mushrooms a silky finish and helps them brown instead of steam.
• Basil pesto (100 g): Store-bought is fine, but if you have homemade in the freezer, this is the time to use it.
• Heavy cream (120 ml): This mellows the sharpness of the pesto and turns the sauce into something you want to soak up with bread.
• Grated Parmesan cheese (30 g): Freshly grated melts into the sauce, pre-shredded tends to clump and doesnt taste as nutty.
• Salt and black pepper: Taste before you add salt, the pesto and Parmesan are already salty.
• Fresh basil leaves and extra Parmesan for garnish: A few torn basil leaves on top make it look like you tried, even if you didnt.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Before you drain it, scoop out half a cup of the starchy pasta water and set it aside.

Sauté the mushrooms:

Heat the olive oil and butter in a large skillet over medium heat, then add the sliced mushrooms in a single layer if you can. Let them cook undisturbed for a few minutes so they get golden, then stir and cook until theyre tender and fragrant, about six or seven minutes total.

Add the garlic:

Toss in the minced garlic and stir it around for about a minute until the kitchen smells amazing. Dont let it brown or itll taste bitter.

Make the sauce:

Lower the heat and stir in the pesto and heavy cream, mixing until everything is smooth and green. Add the grated Parmesan and keep stirring until the sauce is creamy and cohesive.

Toss the pasta:

Add the drained pasta to the skillet and toss it with the sauce, adding splashes of the reserved pasta water until the sauce clings to the noodles without being too thick. Season with salt and pepper, then serve hot with fresh basil and extra Parmesan on top.

Save

The first time I served this to friends, one of them scraped her plate clean and then looked up and said she didnt even realize she liked mushrooms that much. It became the dish I made when I wanted people to feel welcome without spending all day in the kitchen. Theres something about a bowl of creamy pasta that makes everyone relax and start talking.

What to Do with Leftovers

Leftover mushroom pesto pasta reheats surprisingly well if you add a splash of milk or cream to loosen the sauce. I usually eat it cold straight from the fridge for lunch the next day, and honestly it still tastes good even when the noodles have soaked up most of the sauce. You can also toss it in a hot pan with a little butter to crisp up the edges, which turns it into something almost entirely new.

How to Make It Your Own

If you want more color, throw in a handful of baby spinach or some chopped sun-dried tomatoes when you add the pesto. I once stirred in some leftover roasted red peppers and it tasted like a completely different dish. You can also swap the heavy cream for half-and-half if you want it a little lighter, though the sauce wont be quite as luscious.

Serving Suggestions

This pasta is rich enough to be the main event, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette for soaking up any leftover sauce is a good idea too. If youre drinking wine, something crisp like Pinot Grigio or Sauvignon Blanc balances the richness without overpowering the basil.

• Serve it in wide shallow bowls so the sauce pools at the bottom and every bite stays creamy.
• A sprinkle of red pepper flakes adds a little heat if you like that sort of thing.
• Leftovers are even better the next day after the flavors have had time to settle into each other.

Save

This is the kind of recipe that makes you look like you know what youre doing, even if youre just winging it. Keep the ingredients around and youll always have a backup plan when dinners supposed to happen in twenty minutes.

Recipe FAQs

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

Absolutely. Homemade basil pesto creates a fresher flavor profile. Blend fresh basil leaves, garlic, pine nuts, Parmesan, and olive oil until smooth, then substitute for store-bought pesto in equal amounts.

→ What pasta shape works best?

Penne and fettuccine are excellent choices. You can also use rigatoni, fusilli, or any medium-sized pasta that holds the creamy sauce well. Avoid very thin pasta that may get lost in the sauce.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water before draining and add it gradually while tossing. This starch-rich liquid helps create a silky consistency. Start with a quarter cup and add more as needed to reach your desired thickness.

→ Is this suitable for vegans?

Yes. Replace heavy cream with plant-based alternatives like oat or coconut cream, use vegan pesto, and substitute Parmesan with nutritional yeast. The dish maintains its creamy texture and rich flavor profile.

→ What mushroom varieties can I use?

Cremini and button mushrooms work beautifully. You can also try shiitake, oyster, or portobello mushrooms for deeper, earthier flavors. Mix varieties for complexity and interesting texture contrasts.

→ Can I make this ahead of time?

The sautéed mushrooms and sauce can be prepared 2-3 hours beforehand and reheated gently. Cook pasta fresh just before serving and combine with the warmed sauce for best texture and flavor.