This Pesto Mushroom Pasta is easy and delicious! The whole family will love this perfect 30 minute dinner for busy days!
I don't know about you, but I love snuggling up with a bowl of cozy pasta and some sourdough bread on a cold winter day. We have had unprecedented rains this year in California and while I have been going hard on the soups, I also have been loving big bowls of cozy pasta. This pesto mushroom pasta is the ultimate cozy meal. It has everything that makes a pasta great. The creamy pesto sauce with the carmalized mushrooms, you won't want to sleep on this!
One of the things that I love best about this pasta is how easy it is to make. I always keep a batch of homemade pesto in my freezer so it is easy to whip up in under 30 minutes for the perfect weeknight meal! Pesto mushroom pasta is a satisfying and flavorful dish that is perfect for a cozy night in or a dinner party with friends and family.
For some other delicious pasta recipes, check out this Easy Spicy Vodka Rigatoni , this Pink Sauce Pasta, or this Easy and Delicious Curry Pasta!
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What Makes This Pesto Mushroom Pasta So Great?
- Quick and Easy- This dinner is quick and easy to make, ready to be on your table in under 30 minutes. It is what makes it the perfect weeknight meal that the whole family will enjoy!
- Plant-Based- Looking for an easy meatless Monday idea, I have you covered. These Spicy Garlic Noodles are entirely plant-based and delicious!
- Budget-friendly- With less than 10 ingredients, this recipe is super budget-friendly! Most of the ingredients you will have on hand already and the others are budget-friendly staples.
Ingredient Notes and Substitutions
- Pesto-You can use store-bought or homemade pesto in this recipe. I love the taste of homemade pesto, it has a much brighter flavor than store-bought. I used my recipe for Pesto with Almonds.
- Mushrooms-The mushrooms used in the dish can vary depending on personal preference, but commonly used mushrooms include shiitake, cremini, and button mushrooms. I used both baby bella mushrooms and white mushrooms in this recipe, however, feel free to just use one or the other.
- White Miso- The miso in this recipe gives the pasta a delicious umami flavor, taking it to a whole other level. If you don't have miso, you can leave it out.
- Shallots-I love the milder taste of shallots compared to onion in this recipe, however, they can be swapped for sweet onion if that is what you have on hand.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: Boil the noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water.
Step 2: In a large skillet, heat the olive oil over medium-high heat, add the shallots, garlic and mushrooms. Season with the salt, pepper and red pepper flakes. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
Step 3: Add the miso and stir until it is incorporated into the mushrooms
Step 4: Add the cooked pasta, ½ to ¾ cup of the pasta cooking water and the pesto to the mushrooms. Toss to combine. If needed add a little bit more of the pasta cooking water.
Variations
- Extra Creamy -For extra creamy pasta, try adding ½ cup of vegan cream cheese to the sauce with the pesto.
- Thai Basil - For a fun twist, try using a Thai Basil pesto for a more intense flavor.
- Kid-friendly - Use bowtie noodles for a fun kid-friendly version!
Recipe Serving Suggestions
This pasta is hearty and filling enough on its own, however here are some ideas of what to serve with it if you want a full meal!
- French Bread
- Chopped or Caesar Salad
- Focaccia Bread
- Garlic Bread
Storage
Store the cooked pasta in an airtight container for up to 3 days in the refrigerator. Be aware that pasta soaks up any sauce the longer it sits. I like to spoon out some reserved sauce and keep it in a separate container to use when reheating.
I would not recommend freezing this recipe as the noodles will become gummy and fall apart when thawed out.
Top tips
- Don't forget to reserve that pasta water to add to the sauce! The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together.
- Pesto goes best with most curly pasta shapes! I like making it with fusilli but in a pinch, I also recommend, Bucatini, Capellini, thinner Spaghettini, and Fettuccine.
- Don't ever rinse your pasta after draining! The pasta will be covered in starch that will help to emulsify the sauce and get it to stick better to the pasta.
Recipe FAQ's
I love pairing my pesto pasta with garlic bread, however, it also goes well with chopped or caesar salad!
Pesto is the perfect sauce to enjoy with most pasta dishes from this pesto mushroom pasta to pesto gnocchi!
Yes! If you don't add a little of the reserved water that you cooked your pasta into the sauce it'll be dry and a little clumpy. You want a delicious creamy pesto pasta, and the starchy pasta water allows the sauce to coat the cooked pasta perfectly
Other Great Pasta Recipes To Try
Pesto Mushroom Pasta
Equipment
- 1 Medium Skillet
- 1 8 qt stock pot or dutch oven
- 1 cutting board
- 1 chef knife
Ingredients
- 16 ounces sliced mushrooms
- 16 ounces fusilli pasta
- 2 shallots diced
- 1 Tablespoon white miso
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups pesto with almonds
Instructions
- Boil the noodles according to the package directions. Once finished, drain but reserve ½ cup of the pasta water.
- In a large skillet, heat the olive oil over medium-high heat, and add the shallots, garlic, and mushrooms. Season with salt, pepper, and red pepper flakes. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally until they turn color and release their juices.
- Add the miso and stir until it is incorporated into the mushrooms
- Add the cooked pasta, ½ to ¾ cup of the pasta cooking water, and the pesto to the mushrooms. Toss to combine. If needed add a little bit more of the pasta cooking water.
Notes
- Don't forget to reserve that pasta water to add to the sauce! The salty, starchy pasta water not only adds flavor but helps glue the pasta and sauce together.
- Pesto goes best with most curly pasta shapes! I like making it with fusilli but in a pinch, I also recommend, Bucatini, Capellini, thinner Spaghettini, and Fettuccine.
- Don't ever rinse your pasta after draining! The pasta will be covered in starch that will help to emulsify the sauce and get it to stick better to the pasta.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
We loved how easy this pasta was to make! I never thought mushrooms and pesto would go together but the whole family loved it!