Pin The smell of garlic hitting hot butter always stops me in my tracks. One Tuesday evening, I stood at the stove tossing sliced mushrooms in a skillet, watching them shrink and brown, their earthy scent filling the kitchen. I had a jar of pesto in the fridge and a box of penne in the pantry, and suddenly this dish came together like it had been waiting for me all along. It tasted like something you'd order at a cozy trattoria, but I made it in under half an hour wearing socks and an old sweater.
I made this for a friend who claimed she didn't like mushrooms. She took one bite, paused, then finished her entire plate without saying a word. Afterwards she asked for the recipe, and I realized that sometimes the right sauce can change someone's mind about an ingredient they thought they knew.
Ingredients
- Penne or fettuccine: Penne traps the creamy sauce in its ridges, while fettuccine wraps around it like a silky ribbon, so pick based on your mood and what you have on hand.
- Cremini or button mushrooms: Cremini have a deeper, earthier flavor, but button mushrooms work beautifully too and get just as golden when you resist the urge to stir them constantly.
- Basil pesto: The heart of this dish, whether from a jar or homemade, it brings bright herbal notes that balance the richness of the cream and butter.
- Heavy cream: This turns the pesto into a luscious sauce that coats every strand of pasta instead of clumping at the bottom of the bowl.
- Parmesan cheese: Freshly grated melts into the sauce and adds a nutty, salty finish that makes everything taste more complete.
- Garlic: Just two cloves, minced and cooked until fragrant, add a warm backbone to the mushrooms without overpowering the pesto.
- Olive oil and butter: Together they create a rich base for browning the mushrooms and building flavor from the very first minute.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, with just a little bite left in the center. Before draining, scoop out half a cup of that starchy pasta water, it will be your secret weapon for a silky sauce.
- Sauté the mushrooms:
- Heat olive oil and butter in a large skillet over medium heat, then add the sliced mushrooms in a single layer if you can. Let them sit for a minute before stirring so they develop a golden brown crust, then add the garlic and cook until your kitchen smells irresistible.
- Build the sauce:
- Lower the heat and stir in the pesto and heavy cream, watching as they swirl together into a pale green cloud. Add the Parmesan and stir until the sauce is smooth and creamy, no lumps or separation.
- Combine and finish:
- Toss the drained pasta into the skillet, adding splashes of reserved pasta water and stirring until the sauce clings to every piece. Season with salt and black pepper, taste it, adjust it, make it yours.
- Serve:
- Plate it while it's hot, then scatter fresh basil leaves and extra Parmesan on top. Serve immediately, because this dish is best when the sauce is still glossy and the pasta is steaming.
Pin The first time I brought this to a potluck, someone asked if I'd trained in Italy. I laughed and told them I just followed my nose and trusted the process. That night I realized that good food doesn't need to be complicated, it just needs to be made with attention and a little bit of love.
Making It Your Own
This recipe is forgiving and loves improvisation. I've stirred in handfuls of baby spinach at the end for color, tossed in sun-dried tomatoes for a sweet-tart punch, and even swapped the cream for a plant-based version when cooking for vegan friends. Each time it turned out a little different but just as satisfying, proof that a good base recipe is really just a starting point.
What to Serve Alongside
I usually keep it simple with a crisp green salad dressed in lemon and olive oil, maybe some crusty bread to mop up any sauce left on the plate. A glass of chilled Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully, though I've also enjoyed this with sparkling water and a wedge of lemon when I wanted to keep things light.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce may thicken as it cools. When reheating, add a splash of cream, milk, or even pasta water to bring it back to life, stirring gently over low heat until it's creamy again.
- Reheat in a skillet with a little extra liquid rather than the microwave for the best texture.
- If the pesto separates, a quick stir and a bit of warmth will pull it back together.
- This dish is best enjoyed fresh, but it still tastes comforting the next day when you need an easy lunch.
Pin This pasta has become my go-to when I want something that feels special without the fuss. I hope it brings you as much comfort and joy as it's brought me, one creamy, garlicky, basil-scented bite at a time.
Recipe Q&A
- → Can I use fresh basil instead of store-bought pesto?
Absolutely. Fresh basil pesto offers superior flavor and is simple to make. Blend fresh basil leaves with garlic, pine nuts, Parmesan, and olive oil until you reach your desired consistency. Use the same quantity as store-bought pesto in the dish.
- → What pasta shapes work best with this sauce?
Penne and fettuccine are excellent choices as the sauce clings well to their texture. You can also use linguine, tagliatelle, or farfalle. Avoid very thin or delicate pastas that might get overwhelmed by the creamy sauce.
- → How do I make this dish vegan?
Substitute the heavy cream with cashew cream or oat cream, use vegan pesto without cheese or pine nuts, and replace Parmesan with nutritional yeast or vegan cheese. The cooking method remains the same, and the result is equally creamy and delicious.
- → Can I prepare this dish ahead of time?
While best served immediately, you can prepare components in advance. Cook pasta and sauté mushrooms separately, then combine just before serving with fresh cream and pesto. This ensures the best texture and flavor.
- → What wines pair well with this dish?
Crisp white wines complement the creamy pesto beautifully. Try Pinot Grigio, Sauvignon Blanc, or Vermentino. Their acidity cuts through the richness of the cream and enhances the fresh basil notes in the sauce.
- → How do I fix the sauce if it's too thick?
If the sauce becomes too thick, gradually add reserved pasta water or warm cream, stirring constantly until you reach the desired consistency. Start with small amounts to avoid making it too thin, as the sauce will thicken slightly as it cools.