Save to Pinterest There was a Tuesday evening when I had exactly thirty minutes before my book club arrived, and nothing but pasta, a jar of pesto, and a punnet of mushrooms that needed using. I tossed everything together without much thought, and by the time my friends walked in, the kitchen smelled like a trattorian alley in Florence. That accidental dinner became the most requested recipe in our group, and I've been making it ever since, now with a bit more intention and a lot more love.
I once made this for my sister after she had a rough day at work, and she sat at my kitchen counter in silence, twirling forkfuls and sighing between bites. She didn't say much, but when she left, she hugged me longer than usual and texted me an hour later asking for the recipe. That's when I realized some dishes don't need words, they just need to show up at the right time.
Ingredients
- Penne or fettuccine (350 g): Penne catches the creamy sauce in its ridges, while fettuccine lets it coat every strand like a ribbon; both work beautifully, so choose based on your mood.
- Cremini or button mushrooms (400 g, sliced): Cremini have a deeper, earthier flavor, but buttons are mild and sweet; either way, slice them evenly so they cook at the same rate and get that golden caramelization.
- Olive oil (2 tbsp): This is your flavor foundation, so use something you'd happily dip bread into.
- Garlic (2 cloves, minced): Fresh garlic blooms in the hot pan and perfumes the whole dish; jarred garlic just can't replicate that moment.
- Unsalted butter (1 tbsp): Butter adds a silky richness that olive oil alone can't achieve, and it helps the mushrooms turn golden instead of grey.
- Basil pesto (100 g): Homemade is gorgeous, but a good jarred pesto saves time and still delivers that herby, nutty punch.
- Heavy cream (120 ml): This mellows the sharpness of the pesto and turns the sauce luscious and cling-to-your-fork creamy.
- Parmesan cheese (30 g, grated): Freshly grated Parmesan melts into the sauce and adds a salty, umami depth that pre-grated just can't match.
- Salt and black pepper: Season in layers, tasting as you go, because pesto and Parmesan are already salty.
- Fresh basil leaves and extra Parmesan: A handful of torn basil and a shower of cheese at the end make it look like you tried, even when you didn't.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the pasta until it still has a gentle bite in the center, what Italians call al dente. Before you drain it, scoop out half a cup of that starchy, salty pasta water, it's liquid gold for bringing the sauce together later.
- Sauté the mushrooms:
- Heat the olive oil and butter in a large skillet over medium heat until the butter foams, then add the mushrooms in a single layer if you can and let them sit undisturbed for a few minutes so they brown instead of steam. Once they're golden and tender, about six or seven minutes, stir in the garlic and let it sizzle for just a minute until your kitchen smells like heaven.
- Build the sauce:
- Lower the heat and stir in the pesto and cream, swirling them together until they're glossy and unified. Add the Parmesan and keep stirring gently until the sauce is smooth and coating the back of your spoon.
- Toss the pasta:
- Add the drained pasta directly into the skillet and toss everything together, adding splashes of the reserved pasta water to loosen the sauce until it's creamy and clings to every piece. Taste and adjust with salt and pepper, remembering that the cheese and pesto already bring plenty of seasoning.
- Serve:
- Divide the pasta among warm bowls and top each with torn fresh basil and a generous sprinkle of Parmesan. Serve immediately while it's hot and glossy.
Save to Pinterest One autumn evening, I served this to a friend who claimed she didn't like mushrooms, and she scraped her plate clean without realizing what she'd just eaten. When I told her later, she laughed and admitted that maybe she'd been wrong about mushrooms all along, or maybe she'd just never had them cooked right. Either way, it felt like a small kitchen victory.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of cream, milk, or even pasta water to a skillet over low heat and stir gently until it loosens up again. Microwaving works in a pinch, but the stovetop brings back that just-made silkiness.
Swaps and Variations
I've made this with shiitake mushrooms when I'm feeling fancy, and with frozen peas stirred in at the end when I want a pop of sweetness and color. A handful of baby spinach wilts beautifully into the hot pasta, and sun-dried tomatoes add a chewy, tangy contrast that makes the whole dish feel brighter. If you're avoiding dairy, use coconut cream and nutritional yeast, and you'll still get that creamy, cheesy comfort without compromise.
What to Serve Alongside
This pasta is rich enough to stand on its own, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. Garlic bread is never a bad idea, and a glass of chilled Pinot Grigio or Sauvignon Blanc makes it feel like a proper occasion.
- A crisp green salad with a tart vinaigrette balances the richness perfectly.
- Crusty bread for mopping up every last bit of sauce from the bowl.
- Roasted cherry tomatoes on the side add a bright, sweet contrast.
Save to Pinterest This is the kind of meal that makes you feel capable, even on the days when you're not sure you are. It's quick, it's comforting, and it always tastes like you care.
Recipe FAQs
- → Can I use different mushroom varieties?
Yes, cremini and button mushrooms work wonderfully, but you can also use portobellos, oyster, or shiitake mushrooms. Adjust cooking time based on mushroom size and thickness.
- → How do I make this vegan?
Replace heavy cream with plant-based cream, use vegan pesto, and substitute Parmesan with nutritional yeast. The dish maintains its creamy texture and rich flavor with these swaps.
- → What's the best way to achieve al dente pasta?
Cook pasta according to package instructions but taste it 1-2 minutes before the suggested time. The pasta should be tender but still have a slight firmness when bitten. It will cook slightly more when tossed with the sauce.
- → Can I make the pesto from scratch?
Absolutely. Blend fresh basil, garlic, pine nuts or walnuts, Parmesan, olive oil, and lemon juice. Homemade pesto offers more vibrant flavor than store-bought versions.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto sauce and earthy mushrooms beautifully. The acidity cuts through the richness of the cream.
- → Why should I reserve pasta water?
Pasta water contains starch that emulsifies with the sauce, creating a silky coating rather than a heavy, separated sauce. Add it gradually to reach your desired consistency.