Mushroom Pesto Pasta

The smell of garlic hitting warm butter is what pulled my partner into the kitchen that night. I was standing over the stove, watching mushrooms shrink and brown in the pan, their edges crisping just right. I had grabbed a jar of pesto from the fridge without much of a plan, just a hunch that cream and basil belonged together. That dinner turned into something we make at least twice a month now, usually on nights when we want something that feels special but doesn't demand much energy.

I made this for friends on a rainy Saturday, and they kept scraping their plates with bread to catch every last bit of sauce. One of them asked if I'd been hiding some secret culinary past from them. I laughed and told them it was just pesto, cream, and patience with the mushrooms. Sometimes the simplest combinations are the ones people remember most.

Ingredients

• Penne or fettuccine (350 g): Penne catches the creamy sauce in its ridges, while fettuccine wraps around it like a ribbon, both work beautifully depending on your mood.
• Cremini or button mushrooms (400 g): Cremini have a deeper, earthier flavor, but button mushrooms brown just as nicely and are usually cheaper.
• Olive oil (2 tbsp): This keeps the mushrooms from sticking and adds a fruity richness that butter alone can't give.
• Garlic (2 cloves, minced): Fresh garlic blooms in the hot pan and perfumes the whole dish, jarred garlic just doesn't do the same thing.
• Unsalted butter (1 tbsp): Butter gives the mushrooms a glossy finish and a little extra richness that makes the sauce cling.
• Basil pesto (100 g): Store-bought works perfectly here, but if you have homemade in the freezer, even better.
• Heavy cream (120 ml): This transforms the pesto into a luxurious sauce that coats the pasta without being too heavy.
• Parmesan cheese (30 g, grated): Freshly grated melts smoothly into the sauce, pre-grated can be grainy and won't blend as well.
• Fresh basil leaves: A handful torn over the top adds a pop of color and a bright herbal note right before serving.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.

Sauté the mushrooms:

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

Add the garlic:

Toss in the minced garlic and stir it around for just a minute until the kitchen smells amazing. Don't let it brown or it'll turn bitter.

Make the sauce:

Lower the heat and stir in the pesto and heavy cream, mixing until everything's combined and starting to bubble gently. Add the grated Parmesan and keep stirring until the sauce is smooth and creamy.

Toss and serve:

Add the drained pasta to the skillet and toss it all together, adding splashes of reserved pasta water until the sauce coats every piece. Season with salt and black pepper, then serve hot with fresh basil and extra Parmesan on top.

Save

I remember sitting at the table with a bowl of this pasta, twirling fettuccine around my fork while my partner told me about their day. The cream had gone glossy under the kitchen light, and the basil on top still smelled like summer even though it was October. It wasn't fancy, but it felt like exactly what we both needed that night.

Making It Your Own

I've tossed in handfuls of baby spinach right at the end, letting it wilt into the sauce for some color and a little bitterness that balances the cream. Sun-dried tomatoes are another favorite, their sweet tanginess cuts through the richness and adds little bursts of flavor. Sometimes I'll throw in a pinch of red pepper flakes if I want a gentle kick that wakes up the whole dish.

What to Serve Alongside

A simple arugula salad with lemon and olive oil is all you need to brighten up the plate. I like to toast some crusty bread and rub it with a cut garlic clove, it's perfect for mopping up any sauce left in the bowl. A chilled glass of Pinot Grigio or Sauvignon Blanc cuts through the cream and makes the whole meal feel a little more celebratory.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of cream or milk and warm it gently in a skillet over low heat, stirring until it loosens up again. The microwave works in a pinch, but the stovetop brings back that silky texture much better.

• Store the pasta and sauce together so the flavors keep mingling.
• If you're meal prepping, undercook the pasta slightly so it doesn't get mushy when reheated.
• Fresh basil doesn't hold up well, so add it fresh each time you serve.

Save

This pasta has become one of those dishes I turn to when I want comfort without the fuss, and it never disappoints. I hope it finds a place in your kitchen the same way it did in mine.

Recipe FAQs

→ Can I use different types of mushrooms?

Absolutely. Cremini and button mushrooms work well, but you can also use portobello, shiitake, or oyster mushrooms for varying flavors and textures. Avoid very watery varieties like regular button mushrooms if using in excess.

→ What if I don't have heavy cream?

You can substitute with full-fat milk mixed with a touch of cornstarch, coconut cream, or Greek yogurt stirred in at the end. For vegan options, use plant-based cream alternatives like oat or cashew-based products.

→ How do I prevent the sauce from breaking?

Keep the heat moderate once you add cream. Don't allow the sauce to boil vigorously, as high heat can cause separation. Stir constantly and add pasta water gradually to maintain a smooth consistency.

→ Can this be made ahead of time?

Prepare the pesto-cream sauce earlier in the day. Store separately and gently reheat before tossing with freshly cooked pasta. The dish tastes best served immediately after assembly.

→ What pasta shapes work best?

Penne and fettuccine are ideal for trapping the creamy sauce. Linguine, tagliatelle, or rigatoni also pair beautifully. Avoid very thin pastas like angel hair, which may get weighed down by the sauce.

→ How can I make this more nutritious?

Add fresh spinach, arugula, or sun-dried tomatoes for extra vegetables and nutrients. Consider using whole wheat or legume-based pasta for additional fiber and protein content.