Crush dinner time with this delicious mushroom pesto pasta tossed with fresh homemade pesto and caramelized mushrooms. This weeknight-friendly recipe takes just 20 minutes.
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I love dishes that are easy to make and big on flavor. This mushroom pesto pasta is one of these dishes.
The pasta is tossed together with just two other ingredients - mushrooms and pesto - so it's important these ingredients are fresh for optimal flavor.
Why you will love this
- Simple, fresh ingredients shine in this recipe.
- The aroma of mushrooms caramelizing in butter is just divine.
- Just 20 minutes is all you need to get this dish on the table.
- Pesto is easy to make and adds so much fresh flavor. It takes just 5 minutes and can be made ahead of time and kept in the refrigerator for several days until needed.
Pair this mushroom pesto pasta with grilled steak, chicken, or fish for hearty appetites. Or simply serve with simple house salad and garlic Ciabatta bread for a fast yet satisfying meal the whole family will love.
Ingredient notes
- Pasta - I used whole-grain rotini. I love short pasta with nooks and crannies to capture the pesto. Try fusilli, cavatappi, orecchiette, small shells, or farfalle. Both regular and whole-grain pasta work great in this recipe.
- Pesto serves as the sauce so using fresh provides the best flavor. I used my basil pepita pesto recipe. In a pinch, jarred pesto can be used.
- Mushrooms - I love baby Bellas (creminis). Button or shiitake mushrooms can also be used. If using shiitake, remove and discard the stems, since they can be fibrous.
Pepita Basil Pesto
For fresh, homemade pesto you will need fresh basil, pepitas, garlic, lemon juice, Parmesan cheese, and olive oil.
While pine nuts are traditional in pesto, they are sometimes hard to find and can be expensive. Instead, I love using pepitas which are shell-less seeds that come from specific varieties of pumpkins. Walnuts and pistachios are other delicious options.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
How to make pesto
- Using a small food processor, combine basil, pepitas, and garlic. Pulse to finely chop. Add lemon juice and Parmesan and process until well blended.
- Add the olive oil and blend until smooth.
- Use immediately or store in an airtight glass container in the refrigerator for up to one week.
How to make mushroom pasta
- Clean the mushrooms with a damp paper towel to brush off any dirt.
TIP: Do not clean mushrooms by dipping them in water or holding them under running water. They are very porous and will become water-logged and soggy.
- Slice the mushrooms.
- Heat a large skillet over medium heat. Add the butter to melt. Then add the mushrooms and toss to coat with the butter.
- Cook the mushrooms for 7-8 minutes. The mushrooms will slowly release their moisture and after it evaporates, the mushrooms will start to brown.
- Meanwhile, cook the pasta in well-salted water until al dente. Before draining, reserve ½ cup of pasta water.
- Add the drained pasta to the skillet with the mushrooms. Turn off the heat and add the pesto.
- Stir together. Add in enough pasta water - starting with ¼ cup - to bring the sauce together.
Garnish with pepitas and Parmesan cheese and serve warm or at room temperature.
FAQs
The flavors of pesto pair deliciously with so many things. Try roasted red peppers, fresh mozzarella, goat cheese, feta, olives, fresh tomatoes, chickpeas, grilled chicken, or salmon.
Fresh pesto should never be "cooked". Heat will change the flavor profile and turn the basil into a dark, muddy black color. To keep the vibrant freshness of pesto, stir it into the pasta off the heat. The heat from the pasta is enough to warm the pesto without applying direct heat.
Pesto pasta can be served with grilled chicken, salmon, shrimp, pork tenderloin, or steak.
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📖 Recipe Card
Mushroom Pesto Pasta
Save this recipe!
We'll email this post to you, so you can come back to it later!
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Ingredients
Pesto
- 2 cups fresh basil (packed)
- ¼ cup pepitas (roasted and salted, Note 1)
- ½ cup shredded Parmesan cheese
- 2 teaspoons minced fresh garlic
- ½ large lemon (juiced)
- ½ cup olive oil
- Kosher salt (to taste)
- pepper (to taste)
Pasta
- 8 ounces cremini (baby bellas) mushrooms (sliced)
- 1 tablespoon unsalted butter
- 8 ounces short cut pasta
- ½ cup pepita basil pesto (recipe above)
Instructions
Pesto
- To the bowl of a food processor, add the basil, pepitas, and garlic. Process until finely chopped.
- Add the parmesan and lemon juice and blend to combine. Drizzle in the oil with the processor running and blend until smooth. Season to taste with salt and pepper.
- Store in an airtight container in the refrigerator for up to one week. (Note 2)
Pasta and mushrooms
- With a damp paper towel, brush any dirt off the mushrooms. (Note 3)
- Heat a large skillet over medium heat. Add the butter. When melted, add the mushrooms, and cook for 7-8 minutes until brown. The mushrooms will slowly release their moisture. Once the liquid evaporates, the mushroom will start to brown.
- Meanwhile, cook the pasta in well-salted water until al dente. Before draining, reserve ½ cup of pasta water.
- Add the drained pasta to the browned mushrooms. Turn off the heat and stir in the pesto. Add enough pasta water - starting with ¼ cup - to bring together the sauce.
- Garnish with pepitas and Parmesan cheese. Serve immediately.
Notes
- Substitute pepitas with walnuts, almonds, pistachios, pecans, macadamia nuts, or pine nuts. Choose what you love or have readily available.
- Save extra pesto to use in other recipes.
- Mushrooms should not be held under running water or immersed in water to clean. They will absorb too much water and become soggy.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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