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Pesto Pasta with Mushrooms Recipe

by AI Chef
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Welcome to the delightful world of Pesto Pasta with Mushrooms – a dish that effortlessly marries the robust, earthy flavors of mushrooms with the rich, aromatic notes of pesto. Hailing from Italy, this pasta dish pays homage to the country’s love for simple yet flavorful ingredients.

The star of this dish is undoubtedly the pesto – an exquisite blend of basil, pine nuts, Parmesan cheese, garlic, and olive oil. This vibrant green sauce is renowned for its unique flavor profile that is simultaneously fresh, nutty, and deeply savory. Combined with sautéed mushrooms, the pesto offers a deliciously hearty depth that beautifully counterbalances the mushrooms’ inherent earthiness.

What makes Pesto Pasta with Mushrooms a universally appealing dish is its delightful interplay of textures and flavors. The tender, al dente pasta provides a comforting base, while the mushrooms add a succulent chewiness that’s incredibly satisfying. The pesto ties everything together with its distinct, vibrant flavor, making every bite a treat for the palate.

Pesto Pasta with Mushrooms

Whether you’re a devout fan of Italian cuisine or a curious food explorer, this dish offers a unique twist on traditional pasta recipes. Its combination of hearty mushrooms and aromatic pesto provides a refreshing departure from the typical tomato or cream-based sauces. So, are you ready to embark on this Italian culinary adventure? Let’s dive into the process of creating this memorable meal.

Nutrition Facts

Approximate nutritional value per serving (based on 4 servings):

  • Calories: 600
  • Protein: 18g
  • Carbohydrates: 60g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Fat: 35g
  • Saturated Fat: 6g
  • Sodium: 400mg

Pesto Pasta with Mushrooms recipe

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 600 calories 35g fat


For the Pesto:

  1. 2 cups fresh basil leaves
  2. 1/2 cup grated Parmesan cheese
  3. 1/2 cup extra virgin olive oil
  4. 1/3 cup pine nuts
  5. 2 medium-sized garlic cloves, minced
  6. Salt and freshly ground black pepper to taste

For the Pasta:

  1. 400g of your preferred pasta (spaghetti or penne works great)
  2. Salt to taste
  3. 1 tablespoon olive oil

For the Mushrooms:

  1. 2 cups sliced fresh mushrooms (cremini or button mushrooms work well)
  2. 2 tablespoons olive oil
  3. 2 cloves garlic, minced
  4. Salt and freshly ground black pepper to taste
  5. A handful of fresh parsley chopped (for garnish)


  1. Start by preparing the pesto. In a food processor, combine the fresh basil, garlic, pine nuts, and Parmesan cheese. Process until finely minced. While the food processor is running, slowly add the olive oil in a steady drizzle. Stop the processor, scrape down the sides, and process again until all ingredients are well combined. Season with salt and pepper to taste. Set the pesto aside.
  2. For the pasta, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water. Toss the pasta in 1 tablespoon of olive oil to prevent it from sticking and set aside.
  3. While the pasta is cooking, prepare the mushrooms. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the sliced mushrooms, season with salt and pepper, and cook until they are browned and tender, about 5-7 minutes.
  4. Once the mushrooms are cooked, add the cooked pasta and the prepared pesto to the skillet. Toss everything together, adding a bit of the reserved pasta water if needed, to make the sauce creamy and well distributed.
  5. Serve the pasta hot, garnished with fresh parsley and extra Parmesan cheese if desired.


  • You can use store-bought pesto if you're short on time, but homemade pesto has a fresher taste and allows you to control the ingredients.
  • Feel free to add other vegetables like sun-dried tomatoes or spinach to the dish for extra nutrition and flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave or on the stovetop.

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