This Creamy Pesto Mushroom Pasta is a delightful blend of mushrooms, creamy sauce, and pesto in just 25 minutes. Budget-friendly and perfect for weeknight dinners, this recipe promises a symphony of flavors that will satisfy your family’s cravings.
Why I Love This Recipe
I love this recipe for its sheer brilliance in simplicity.
It’s a dish that combines humble ingredients into a symphony of flavors.
The earthiness of mushrooms, the richness of the creamy sauce, and the vibrant burst of pesto—it’s like a culinary orchestra playing in your mouth.
But what I love most is that it lets me whip up something special without spending hours in the kitchen.
It’s a lifesaver on those hectic days when I want to treat my family to a delightful meal without all the fuss.
So, if you’re looking for a recipe that’s quick, affordable, and absolutely delicious, this one’s a winner.
Why You’ll Love This Recipe
▪️ Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
▪️ Affordable Ingredients: You won’t need any fancy or expensive items for this recipe.
▪️ Creamy and Flavorful: The creamy mushroom sauce pairs perfectly with the zingy pesto, creating a symphony of flavors.
▪️ Family Favorite: It’s a crowd-pleaser that everyone in your family will ask for seconds.
Helpful Kitchen Tools
Ingredients
▪️ 8 oz (225g) fettuccine pasta: The star of our dish, providing that wonderful pasta base.
▪️ 2 cups mushrooms: These earthy wonders bring a hearty, savory flavor.
▪️ 1 small onion, finely chopped: Adds a subtle sweetness and depth to the sauce.
▪️ 2 cloves garlic, minced: For that aromatic, garlicky goodness we all love.
▪️ 1 cup heavy cream: The creamy, dreamy heart of our sauce.
▪️ 1/4 cup grated Parmesan cheese: Adds a salty, cheesy richness to the sauce.
▪️ 2 tablespoons pesto sauce: Infuses a burst of fresh basil and nutty flavors.
▪️ Salt and black pepper to taste: The seasoning duo that elevates all the other flavors.
▪️ Fresh basil leaves for garnish: A fragrant and vibrant finishing touch.
Making Of Creamy Pesto Mushroom Pasta
STEP 1: Start by getting a big pot of salted water to a rolling boil. Then, add your fettuccine pasta to the pot. Cook them until they’re ‘al dente,’ which is just a fancy way of saying they should have a little bite to them, not too soft. Once they’re ready, drain them and keep them aside.
STEP 2: Now, let’s give our mushrooms some love. Take a skillet or a frying pan, whichever you have on hand, and heat it up over medium heat. Add your mushrooms to the pan/skillet and let them sizzle away. They’ll release some moisture and turn that beautiful golden brown color. When they do, scoop them out of the skillet and keep them company with your pasta.
STEP 3: In that same skillet that’s now mushroom-infused, let’s work on our creamy sauce. Throw in some finely chopped onion and minced garlic. You’ll know it’s time when the heavenly aroma fills the kitchen.
STEP 4: Now, pour in the heavy cream, sprinkle in that grated Parmesan cheese, and add a couple of tablespoons of pesto sauce. Stir it all together and let it simmer, and you’ll see the sauce becoming silky and creamy. Season it with a pinch of salt and a dash of black pepper.
STEP 5: Time to reunite our pasta with the creamy sauce. Toss those cooked fettuccine noodles into the skillet. Every pasta strand should be coated with that creamy sauce.
STEP 6: Don’t forget our sautéed mushrooms. Gently fold them into the pasta and sauce mix. Finally, sprinkle some fresh basil leaves on top.
Tips and Techniques
▪️ Cook your pasta until it’s al dente, with a slight bite. Overcooking can turn it mushy, and we want that perfect texture.
▪️ Use a mix of mushroom varieties like cremini, shiitake, or button mushrooms for a richer and more complex flavor.
▪️ Adjust the amount of pesto and Parmesan cheese to suit your taste. More cheese means extra creaminess!
▪️ Opt for freshly grated Parmesan cheese for a smoother sauce. It melts like a dream.
Serving Size
The goodness of this Creamy Pesto Mushroom Pasta recipe is created to serve around 4 hearty portions. So gather your loved ones around the table and let the feasting begin!
Serving Suggestions
▪️ Serve with a side of garlic bread for that extra indulgence.
▪️ Add a fresh green salad for a balanced meal.
▪️ Pair with a crisp white wine for an elegant touch.
▪️ Sprinkle extra Parmesan cheese on top for extra decadence.
Variations
▪️ Add roasted bell peppers and spinach for a veggie-packed version.
▪️ Incorporate grilled chicken or shrimp for a protein boost.
▪️ Substitute heavy cream with coconut milk and use vegan pesto and cheese for a dairy-free option.
Storage Tips
To preserve the scrumptiousness of your Creamy Pesto Mushroom Pasta leftovers, store them in airtight containers in the fridge within two hours of cooking. Reheat gently and consume within two days for the best flavor, but avoid freezing to maintain the dish’s creamy texture and deliciousness.
FAQs
Q. Can I use any type of pasta for this dish?
Absolutely! While fettuccine works beautifully, you can use your favorite pasta variety.
Q. Can I make the sauce ahead of time?
Sure thing! Prepare the sauce and store it separately, then heat it when you’re ready to serve.
Q. Can I freeze this dish?
I don’t recommend freezing it, as the creamy sauce may separate upon thawing.
Q. Can I substitute fresh mushrooms with canned ones?
Fresh mushrooms offer the best flavor and texture, but canned ones can be used if that’s what you have on hand. Drain them well before sautéing.
Creamy Pesto Mushroom Pasta
Ingredients
- 8 oz (225g ) fettucine pasta
- 2 cups sliced mushrooms
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons pesto sauce
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Boil 8 oz (225g) fettucine pasta until al dente, then drain.
- Sauté 2 cups sliced mushrooms until golden brown; set aside.
- In the same pan, sauté a small chopped onion and 2 minced garlic cloves until fragrant.
- Add 1 cup heavy cream, 1/4 cup grated Parmesan cheese, and 2 tablespoons pesto sauce. Season with salt and pepper.
- Combine the cooked pasta with the creamy sauce. Toss to coat evenly.
- Gently fold in the sautéed mushrooms and simmer briefly.
- Garnish with fresh basil leaves and serve hot. Enjoy!
Notes
- Cook pasta al dente.
- Use a variety of mushrooms.
- Adjust pesto and cheese to taste.
- Freshly grated Parmesan enhances creaminess.
