Mushroom Pesto Pasta

top down shot of mushroom pasta on a plate.

5 from 1 vote

Crush dinner time with this delicious pasta tossed with fresh homemade pesto and caramelized mushrooms. This weeknight-friendly recipe takes just 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Italian

Servings: - 4

Calories: 440kcal

Author: Abbey McDermott

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