Creamy Mushroom Pesto Pasta

The smell of garlic hitting hot butter always pulls me back into the present, no matter how scattered the day has been. I started making this mushroom pesto pasta on nights when I craved something indulgent but didn't have the energy for anything complicated. The first batch turned out better than I expected, creamy and earthy, with just enough richness to feel like a treat. It's become my go-to when I want comfort without the fuss. Something about the way the pesto clings to every piece of pasta makes it impossible not to go back for seconds.

I remember serving this to a friend who claimed she didn't like mushrooms. She finished her plate before I did and asked if there was more in the pan. We ended up splitting the last portion, standing at the stove with forks, laughing at how quickly it disappeared. That night taught me that a good sauce can change anyone's mind. Now I make extra because I know we'll fight over the leftovers.

Ingredients

• Penne or fettuccine (350 g): Short shapes like penne catch the sauce in their ridges, while fettuccine wraps around the creamy pesto beautifully, so pick what you're in the mood for.
• Cremini or button mushrooms (400 g, sliced): Cremini have a deeper, earthier flavor, but button mushrooms work just as well and brown up nicely when you don't crowd the pan.
• Olive oil (2 tbsp) and unsalted butter (1 tbsp): The combo gives you the fruity richness of olive oil and the nutty warmth of butter, which makes all the difference when you're sautéing mushrooms.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the hot oil and perfumes the whole dish in seconds.
• Basil pesto (100 g): Whether you use store-bought or homemade, make sure it's vibrant and fresh tasting, because it's the backbone of this sauce.
• Heavy cream (120 ml): This turns the pesto into a silky, luxurious sauce that coats every strand of pasta without feeling too heavy.
• Grated Parmesan cheese (30 g): It melts into the sauce and adds a salty, umami punch that balances the richness of the cream.
• Salt and black pepper: Season at the end so you can taste as you go, because pesto and Parmesan are already salty.
• Fresh basil leaves and extra Parmesan: A handful of torn basil on top makes it look and taste like something from a bistro.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy 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 sliced mushrooms in a single layer if you can. Let them cook undisturbed for a few minutes so they get golden and caramelized, then stir and add the garlic, cooking just until it smells amazing.

Make the creamy pesto sauce:

Lower the heat and stir in the pesto and heavy cream, swirling everything together until it's smooth and fragrant. Add the grated Parmesan and keep stirring until the cheese melts into the sauce and it looks glossy.

Toss the pasta:

Add the drained pasta directly into the skillet and toss it with the sauce, adding splashes of reserved pasta water to loosen it up until it's creamy and clings to every piece. Taste and adjust with salt and pepper, remembering that the pesto and cheese are already salty.

Serve and garnish:

Plate it up while it's still steaming, then scatter fresh basil leaves and a generous sprinkle of Parmesan over the top. Serve it hot and watch it disappear.

Save

There was a night when I made this for myself after a long week, and I realized halfway through that I'd forgotten to buy Parmesan. I grated some aged cheddar instead, and honestly, it was still incredible. That's when I learned this dish is forgiving and flexible, more about technique than perfection. It's the kind of recipe that adapts to whatever you have and still makes you feel like you're treating yourself.

Choosing Your Pasta Shape

Penne is my usual pick because the tubes trap little pockets of creamy pesto inside, and every bite feels complete. Fettuccine is gorgeous if you want something more elegant, the wide ribbons get completely coated and twirl beautifully on a fork. I've also used rigatoni, orecchiette, and even farfalle when that's what I had in the pantry, and every shape brought something different to the table. The key is to cook it just shy of done, because it'll finish cooking in the sauce and soak up all that flavor. Whatever you choose, make sure it's a shape that can hold onto that rich, clingy sauce.

Making It Your Own

I've thrown in handfuls of baby spinach right at the end and watched it wilt into the sauce, adding color and a slight bitterness that cuts through the richness. Sun-dried tomatoes are another favorite, their sweet-tart chewiness plays beautifully against the earthy mushrooms. If you want protein, shredded rotisserie chicken or pan-seared shrimp fold right in without changing the soul of the dish. For a vegan version, swap the cream for coconut cream or cashew cream, use vegan pesto, and skip the Parmesan or use nutritional yeast. It's one of those recipes that welcomes improvisation and rarely punishes you for it.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream, milk, or even pasta water to bring back that creamy consistency, and warm it gently in a skillet over low heat. I don't recommend freezing this one, because cream-based sauces can separate and get grainy when thawed. If you know you'll have leftovers, consider keeping some sauce separate and tossing it with freshly cooked pasta instead.

• Reheat gently with a little extra liquid to revive the creaminess.
• Store sauce and pasta separately if you're meal prepping for the week.
• Garnish with fresh basil and Parmesan right before serving, not before storing.

Save

This pasta has become one of those dishes I turn to when I want to feel grounded and a little bit spoiled at the same time. It's quick, it's cozy, and it never lets me down.

Recipe FAQs

→ Can I use fresh basil instead of store-bought pesto?

Absolutely. Blend fresh basil with garlic, pine nuts, Parmesan, and olive oil for homemade pesto. This version offers brighter flavor and requires no additional cooking time.

→ What pasta shapes work best for this dish?

Penne and fettuccine are ideal, but any medium-sized pasta holds the creamy pesto sauce well. Rigatoni, tagliatelle, or even bow tie pasta create excellent results.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta cooking water before draining and add it gradually while tossing. Start with small amounts and increase until you reach your desired consistency—this gives you full control over creaminess.

→ Can this dish be made ahead and reheated?

Yes, prepare through step 3 and refrigerate. When ready to serve, reheat gently over low heat, add fresh pasta and pasta water, then toss until creamy. Avoid reheating cooked pasta for best texture.

→ What wine pairs best with this pasta?

Crisp white wines complement the dish perfectly. Pinot Grigio, Sauvignon Blanc, or Vermentino cut through the richness while enhancing the basil and mushroom flavors.

→ How do I make this vegan-friendly?

Substitute plant-based heavy cream, use vegan pesto, and replace Parmesan with nutritional yeast. The resulting dish maintains its creamy richness and satisfying depth of flavor.