Creamy Mushroom Pesto Pasta
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Creamy Mushroom Pesto Pasta is a one-pot 20 minute meal! I’ve got all the tips to make fresh pesto – or you can grab a jar of store-bought for a time saver. This simple mushroom pesto pasta will quickly become a favorite meatless meal!
What You Will ❤️ About Mushroom Pesto Pasta
- Meatless Meals – this is great if you’re trying to eat more vegetarian meals – the mushrooms still provide that “meaty” bite
- Fresh Ingredients – with mushrooms, basil and lemon – there’s a lot of FRESHNESS happening in this easy pesto pasta
- One Pot – no need to boil your pasta separately – you’re making the whole thing in one pan.
Mushroom Pesto Pasta Ingredients
This pasta dish has simple ingredients – with the main ingredients being mushrooms, pesto and pasta – but here’s a complete list of what you’ll need:
- Mushrooms – I used button mushrooms, but you could use cremini mushrooms, oyster, shitake, portabella or whatever you like! I like the gourmet mushroom mixture at Kroger for things like this too!
- Butter – always an essential when cooking mushrooms!
- Water – because this is a one pot meal that you don’t “strain” – be sure to measure your water – you’ll need 4 cups water
- You could also split the water with vegetable broth or swap 1 cup of white wine (not all 4 cups!!)
- Linguine – you could also use spaghetti or angel hair pasta
- Basil Pesto – I went with a classic Basil Pesto that I made from fresh basil from my Aerogarden! The recipe is in the recipe card at the bottom of the page makes 1/4 cup of pesto which is what is needed here.
- Cream Cheese – you could also double up on the heavy cream instead of adding the cream cheese if you are out – or sub ricotta cheese
- Heavy Cream – you could sub with whole milk if needed
- Salt & Pepper
How to Make Creamy Pesto Pasta with Mushrooms
This mushroom pasta dish is super easy to make because it’s all in one-pot! Here’s how to make this great recipe:
- Slice mushrooms.
- In a straight sided large skillet (12″), over medium-high heat add butter. Once melted, add sliced mushrooms and saute for 2-3 min.
- Add 4 cups water, linguine, pesto, cream cheese, heavy cream, salt and black pepper.
- Bring to a boil over high heat (this will take about 2-3 minutes). Using a whisk, break up cream cheese and incorporate into sauce.
- Turn down to medium heat, cover and simmer for 10 min until pasta is al dente. Stirring and mixing halfway through to prevent sticking while the pasta cooks.
- Uncover, turn to low heat and simmer 2-3 min more until liquid nearly disappears and sauce is consistency you desire.
- Remove from heat and garnish the finished dish with parmesan cheese. You can also add any extra pine nuts or fresh basil leaves if you made your own pesto.
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How to Make Fresh Basil Pesto
Making homemade pesto is super easy to make! I have an Aerogarden that flourishes year round – so I always have fresh basil! Grab a blender (or even mini-blender or mini-food processor) and throw everything together. Blend and you’re done!
You’ll need: basil, olive oil, nuts, a big squeeze of fresh lemon juice, Parmesan cheese, salt & garlic. Full pesto recipe in the recipe card below is for 1/4 cup pesto – but you can double/triple it if you have the basil to make a big batch. It stores nicely in the refrigerated in a covered air tight container. Leave out the cheese for a vegan pesto.
Tips, Tricks & FAQs
Traditionally, pine nuts are used in classic pesto but I’ve used pistachios, pecans and even almonds! I have a “use what you have” mentality!
Yes! You’ll need to use a vegan butter or olive oil to saute the mushrooms and leave out any Parmesan cheese. The fresh pesto is fine with out it. You’ll also need to remove the cream and cream cheese – and either replace with a vegan alternative or just know it won’t be “creamy”.
I recommend using a large 12″ skillet with straight sides or a Dutch oven. This will allow enough liquid to be in the pan to cook the pasta but it won’t spill over. I love my HexClad cookware!
Yes! Because you’re boiling the pasta in the one-pot dish, any excess water becomes your sauce. Therefore, if you don’t have enough – the pasta won’t cook – if you have too much – it’ll be a soup!
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 2 minutes and it is REALLY tasty the next day! If you want a little more sauce the next day, add a touch of cream and it will sauce it up a little.
Recipe Variations
- Pesto – I used fresh pesto but you could swap with store-bought pesto, spinach pesto or whatever you prefer!
- Veggies – don’t stop with mushrooms! You could add diced red bell peppers when you saute the mushrooms. Cherry tomatoes and fresh spinach would also be great additions.
- Creamier Sauce – if you want a creamier sauce, add more cream or simmer it for less time after you uncover the pan.
- Spicier – want to add a little zing? Sprinkle with red pepper flakes when you serve.
- Garlic Mushrooms – like your pasta loaded with garlic? Add minced garlic when sauteeing the mushrooms.
What to serve with Mushroom Pesto Pasta
- Olive Garden Signature Salad
- Air Fryer Garlic Bread
- Air Fryer Roasted Garlic (would be great in the dish!)
More Recipes with Pesto
More Mushroom Recipes
More One-Pot Meals
Creamy Mushroom Pesto Pasta
Ingredients
- 8 oz button mushrooms
- 2 tbsp butter
- 4 cups water
- 12 oz linguine
- 1/4 cup basil pesto recipe below – or store bought
- 4 oz cream cheese
- 1/4 cup heavy cream
- 2 tsp coarse sea salt
- 1/2 tsp freshly ground pepper
Basil Pesto
- 1/4 cup extra virgin olive oil
- 1 cup fresh basil leaves
- 2 tbsp pistachios
- 1/2 lemon juiced
- 2 tbsp Parmesan cheese fresh grated
- 1/4 tsp coarse sea salt
- 1/2 tsp minced garlic
Instructions
- If making fresh pesto, place all pesto ingredients in blender and blend.1/4 cup extra virgin olive oil, 1 cup fresh basil leaves, 2 tbsp pistachios, 1/2 lemon, 2 tbsp Parmesan cheese, 1/2 tsp minced garlic, 1/4 tsp coarse sea salt
- Slice mushrooms.8 oz button mushrooms
- In a straight sided large skillet (12"), over medium-high heat add butter. Once melted, add sliced mushrooms and saute for 2-3 min.2 tbsp butter
- Add 4 cups water, linguine, pesto, cream cheese, heavy cream, salt and black pepper.4 cups water, 12 oz linguine, 1/4 cup basil pesto, 4 oz cream cheese, 1/4 cup heavy cream, 2 tsp coarse sea salt, 1/2 tsp freshly ground pepper
- Bring to a boil over high heat (this will take about 2-3 minutes). Using a whisk, break up cream cheese and incorporate into sauce.
- Turn down to medium heat, cover and simmer for 10 min until pasta is al dente. Stirring and mixing halfway through to prevent sticking while the pasta cooks.
- Uncover, turn to low heat and simmer 2-3 min more until liquid nearly disappears and sauce is consistency you desire.
- Remove from heat and garnish the finished dish with parmesan cheese. You can also add any extra pine nuts or fresh basil leaves if you made your own pesto.
