Comfort Food at its Finest – Mushroom Pesto Pasta
There’s something so warm, cozy, and comforting about a big bowl of pasta. The noodles are satisfyingly soft and slippery, absorbing the flavors of the sauce and whatever mix-ins you add. Pesto is a classic pasta topping, with its rich, herby flavor and creamy texture from the olive oil and cheese. And mushrooms lend meatiness, texture, and savory umami flavor. Put them all together and you have a dish that is the epitome of comfort food.
Today I’ll be showing you how to make a stellar mushroom pesto pasta that is sure to become a new favorite weeknight meal or dish to serve company. It comes together quickly, using pantry staples like pasta and jarred pesto, elevated with sautéed mushrooms and peas. Customize it by using your favorite type of mushrooms – I love a mix of crimini and oyster for texture and flavor. The end result is a bowl of velvety, flavorful noodles that practically hug you from the inside out.
Possible add-ins or substitutions:
- Baby spinach or kale: Stir into the pasta right at the end for some added greens.
- Chicken or shrimp: Pan fry some chicken or shrimp first, remove, then cook the mushrooms in the same pan to get all the browned bits before making the pasta.
- Walnuts or pine nuts: Add some crunch by sprinkling on top along with the Parmesan.
- Other veggies: Zucchini, bell peppers, or broccoli would also be tasty stir-ins.
- Lemon zest: Brighten up the flavors even more with some fresh grated lemon zest.
- Basil pesto, sun-dried tomato pesto, or arugula pesto: Switch up the flavor profile by using different pesto varieties.
- Grated Pecorino or Manchego for the Parmesan: Bring a sharper, more pronounced cheese flavor.
This pasta is endlessly adaptable but truly perfect in its simplest form just as written above. It makes great leftovers too – the flavors meld and improve overnight. Simply reheat a serving with a splash of olive oil or pasta water to loosen it to creamy perfection again.
I love meals like this that can be customized in so many ways to use up what I have on hand or suit whoever is joining my dinner table that night. The basic formula remains the same, starting with that luscious pesto-coated pasta blank canvas then piling on your choice of mix-ins. Herbs, veggies, cheese, nuts – mix, match, and get creative based on your cravings!
I hope you all enjoy this recipe as much as I do. It’s become my cozy, foolproof, much-requested meal for potlucks, sick friends in need of some TLC, or just a regular ol’ Wednesday when I need something hearty yet healthyish on the table pronto. One bite transports me straight to the Italian countryside on a sunny day, twirling noodles on my fork without a care in the world besides enjoying that next flavor-packed bite.
Let me know if you try this mushroom pesto pasta recipe! I’d love to hear your feedback and any tweaks or substitutions you made. And stay tuned for more of my favorite cozy, craveable pasta dishes coming soon. In salute! 
Mushroom Pesto Pasta
Ingredients
- 12 oz 340g pasta of your choice
- 1 lb 450g mushrooms, sliced (button or cremini mushrooms work well)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- Salt and black pepper to taste
- 1 cup fresh basil leaves packed
- 1/2 cup fresh parsley leaves packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts toasted
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- 1/2 cup grated Pecorino Romano cheese optional, for added richness
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
Sauté the Mushrooms:
- In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms, minced garlic, salt, and black pepper. Sauté until the mushrooms are golden brown and any released liquid has evaporated. Set aside.
Prepare the Pesto:
- In a food processor, combine the fresh basil, parsley, grated Parmesan, toasted pine nuts, and a pinch of salt. Pulse until the ingredients are finely chopped.
- With the food processor running, drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency.
- Add the lemon juice and pulse once more to combine.
- Optionally, fold in grated Pecorino Romano for an extra layer of richness.
Combine Pasta, Mushrooms, and Pesto:
- In the skillet with the sautéed mushrooms, add the cooked pasta.
- Pour the prepared pesto over the pasta and mushrooms.
- Toss everything together, ensuring the pasta is well-coated with the pesto.
- If needed, add reserved pasta water gradually to achieve a creamy consistency.
Enjoy!
- Relish in the delightful harmony of flavors as you savor each bite of Mushroom Pesto Pasta.
- Consider pairing it with a glass of your favorite white wine for a complete dining experience.