Creamy Mushroom Pesto Pasta
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!
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.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupsCalories: 435kcalCarbohydrates: 46gProtein: 13gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 25mgSodium: 1080mgPotassium: 331mgFiber: 2gSugar: 4gVitamin A: 499IUVitamin C: 3mgCalcium: 116mgIron: 1mg
Tried this recipe?Let us know how it was!