Looking for an easy-to-whip-up meal that’s super strong in flavor? This Mushroom Pesto Pasta is my favorite way to bring bold to the table with only a few simple ingredients.
Pesto is one of my favorite hacks for bringing bold and bright flavor to any dish, and the pesto and pasta combo is iconic! Truly, my Salmon Pesto Pasta is one of my most popular quick and easy dinner recipes!
Similarly, this recipe uses meaty mushrooms to add texture to the pesto pasta to keep you full and satisfied. You can opt to buy fresh pesto ready-made or make your own pesto!
Plus, as a busy mom, having a recipe for a one-pot meal (hello, easy clean up!) that requires just 4 ingredients and 20 minutes to make feels like a superpower!
Mushroom Pesto Pasta Ingredients
I love how simple this recipe is! Just 4 ingredients and you’re off and running!
If you opt to make your own pesto, I highly recommend this recipe for Arugula Basil Pesto with basil and arugula.
Here’s everything you’ll need:
- Pasta. Any pasta will do—long or short! Just make sure to reserve some of the water you cook the pasta in.
- Olive oil. To cook your mushrooms in.
- Mushrooms. To add texture and umami.
- Pesto. The focus flavor in this dish!
Mushroom Pesto Pasta Tips and Tricks
Cook Your Pasta Al Dente
I’ve made this recipe with pretty much every type of pasta and loved it every single time. Use your favorite pasta—long or short. Pictured here I used Angel Hair Pasta.
No matter what type of pasta you choose, it’s best to cook it to al dente. Since we end up adding the pasta back to the pot with the mushrooms to mix it with the pesto, it will continue to cook just a little bit even after you remove it from the boiling water.
Overcooking the pasta will make it a little too mushy.
Conserve Some Pasta Water
Pasta water is simply the water used to boil the pasta. It’s used in the recipe to achieve the right consistency. The pesto on the pasta alone may be a little too thick and dense.
Pasta water is starchy and a little salty and will help achieve a looser consistency without being watery. We will add it just a little at a time, stirring as we go, to make sure we get our Mushroom Pesto Pasta exactly how we want it!
Pro tip: If you’re looking for a protein to add to this dish, I highly recommend this 3-Ingredient Pesto Butter Salmon!
There are two easy ways to conserve some of your pasta water. You can use a slotted spoon or pasta server to remove the pasta from the boiling water. Then, just simply pour some of the remaining water into a measuring cup or heat-safe glass.
Alternatively, right before straining your pasta when it’s cooked, you can dip your measuring cup or any heat-safe cup with a handle into the boiling water and scoop some out.
You will probably only end up using about 1/4 cup of the water, but it can’t hurt to have extra.
How to Prep Your Mushrooms for Pasta
The mushrooms in this recipe add extra texture and meatiness, giving this meal a heartier finish. Rinse and dice them, chopping each mushroom in roughly 2-4 thin slices, depending on their size.
Once you remove the pasta and water from your pot, simply add your diced mushrooms to that pot with your olive oil.
Sautee the mushrooms until their juices releases and they start to get a little caramelized (5-8 minutes).
Add It Back To The Pot
Once your mushrooms are ready, remove your pot from heat and add your pasta right back to it. Then add your pesto before tossing your pasta, pesto, and mushrooms.
At this point, you can assess the consistency. If it seems too thick and dense, add a little bit of pasta water and toss again. I like to add the pasta water just about 1 tablespoon at a time. You shouldn’t need more than about 1/4 cup to loosen the Pesto.
How to Properly Store and Reheat Leftover Pesto Pasta with Mushrooms
One of my favorite things about this one-pot pasta dish aside from its awesome taste and ease is its versatility. It’s equally delicious warm and cold! You can eat it warm for dinner and then cold for lunch the next day, and feel like you’re having two different meals!
This Mushroom Pesto Pasta will last for up to 7 days sealed in the fridge. Sometimes I like to revamp it by adding a little more pesto and a squeeze of lemon juice before eating the leftovers.
If you wish to reheat it, it’s best to make it warm, not super hot, to preserve the flavor of the fresh basil and garlic. Put your serving in a microwave-safe dish, cover, and microwave for 40 seconds and stir.
Make sure there are no cold spots, and if there are, put it back in the microwave, uncovered for another ten seconds. Enjoy it warm.
4-Ingredient Mushroom Pesto Pasta (One-Pot)
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 pound pasta of choice (long or short)
- 8 ounces white or baby bella mushrooms
- 8 ounces pesto (8 ounces pesto = approx. 1 cup)
- 1 tablespoon olive oil
Instructions
- Cook the pasta to al dente according to the directions on the box. Before straining, make sure to conserve at least 1/2 cup of the pasta water. Set pasta aside in a large bowl.1 pound pasta of choice
- Slice your mushrooms longways in 2-4 thin pieces, depending on their size. Add them to the pot with olive oil.8 ounces white or baby bella mushrooms, 1 tablespoon olive oil
- Sautee mushrooms over medium heat until their juices release and they start to caramelize (5-8 minutes).
- Remove from heat and add the pasta back to the pot with the mushrooms. Add the pesto and toss.8 ounces pesto
- Assess the consistency. If it seems too thick and dense, add the pasta water about 1 tablespoon at a time until the desired consistency is achieved.
Pro Tips
- If you’re looking for extra protein in this dish, I highly recommend adding this 3-Ingredient Pesto Butter Salmon!
