Easy Mushroom Pesto Pasta Recipe
This Mushroom Pesto Pasta is about to become your new healthy comfort food obsession. Learn how to transform a humble bowl of pasta into a family-friendly, nutrient-packed delight that's easy to whip up.
Author: Sheeba
Ingredients
For pasta
- 10 ounces (280 grams) pasta
- 1 tablespoon salt
For garlic mushrooms
- 6 ounces (170 grams) cremini mushrooms
- 5 cloves garlic
- 2 teaspoons olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 2 teaspoons fresh lemon juice
Mix-ins
- ½ cup pesto
- ¼ cup sundried tomatoes
- 2 tablespoons Parmigiano Reggiano
- 2 tablespoons chopped Italian parsley
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Boil pasta
- Add a tablespoon of salt to a large pot of water and bring it to a boil.
- Add 10 ounces (280 grams) pasta to the boiling water.
- Cook al dente (for about 10 to 12 minutes depending on the type of pasta).
- Reserve ½ cup of pasta water. Drain the pasta.
- Bring the pasta back to the pot and keep it covered for 5 minutes.
Make pesto
- You can either make your own pesto or use store-bought one.
- There are a few options if you decide to make your own pesto:
- Click to get the recipes:
Cook garlic mushrooms
- Slice 6 ounces (170 grams) cremini mushrooms and mince 5 cloves garlic.
- Heat 2 teaspoons olive oil in a large skillet. Add sliced mushrooms and sauté. Stir on medium heat until they start to brown.
- Add minced garlic, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon black pepper and ½ teaspoon sea salt.
- Add the reserved pasta water. Simmer until most of the moisture evaporates.
- Finish with 2 teaspoons fresh lemon juice and remove from heat.
Mix pasta with pesto sauce and mushrooms
- Add ½ cup pesto to boiled pasta and toss.
- Add garlic mushrooms, ¼ cup sundried tomatoes, 2 tablespoons Parmigiano Reggiano (grated) and 2 tablespoons chopped Italian parsley to the pesto pasta.
- Combine everything together and serve.
Video
Notes
-
- Salt: When you add salt to mushrooms, remember that you'll be adding pasta water and cheese, both of which contain salt. Add a pinch of salt first, than add more to taste later on, if required.
- For more flavor: Dissolve a bouillon cube in the reserved hot pasta water before adding it to the mushrooms. Or use vegetable broth instead of pasta water. (Do not add salt in either case.)
-
- Pesto: I used my spinach pesto recipe for this pasta. If you're using store-bought pesto, taste and adjust the quantity accordingly. (They usually contain more salt and oil.)
-
- Parmesan: As I mentioned earlier, I recommend Parmiggiano Reggiano. You can use parmesan if that's all you have.
- More tips in the post above.
Nutrition Facts
Easy Mushroom Pesto Pasta Recipe
Amount per Serving
Calories
342.3
% Daily Value*
Fat
15.4
g
24
%
Saturated Fat
2.9
g
18
%
Polyunsaturated Fat
0.7
g
Monounsaturated Fat
1.8
g
Cholesterol
4.2
mg
1
%
Sodium
637.7
mg
28
%
Potassium
527.1
mg
15
%
Carbohydrates
61.5
g
21
%
Fiber
3.9
g
16
%
Sugar
5.3
g
6
%
Protein
13.6
g
27
%
Vitamin A
928.4
IU
19
%
Vitamin C
6.4
mg
8
%
Calcium
121.5
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.