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4-Ingredient Mushroom Pesto Pasta (One-Pot)

By Marley Goldin
on September 16, 2021
5 from 2 votes

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This Mushroom Pesto Pasta is quick, easy, packed with flavor, and requires only one pot and 5 ingredients to come together!
overhead shot of serving bowl filled with mushroom pesto pasta

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.

This recipe uses meaty mushrooms to add texture to pesto pasta to keep you full and satisfied. You can opt to buy fresh pesto ready-made or make your own!

close up of mushroom pesto pasta

As an environmental scientist, I’m always looking for ways to make eco-friendly produce shine! Mushrooms are not only delicious but considered sustainable food.

They have a relatively small environmental footprint as they take little water and energy to grow and emit little CO2.

Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic mushrooms for this recipe!

Plus, as a busy mom, one-pot meals are at the top of my list! Less clean-up means you save on time and water. Win, win!

Mushroom Pesto Pasta Tips and Tricks



Gather Your Ingredients First

I love how simple this recipe is! Just 5 ingredients and you’re off and running!

If you opt to make your own pesto, I highly recommend this recipe for Two-Step Pesto with basil and arugula. And for vegan pesto, this creamy vegan walnut pesto is my go-to!

Here’s everything you’ll need:

pesto, pasta, mushrooms, olive oil

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.

using pasta server to remove noodles from water

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!

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.

pouring pasta water into measuring cup

Dice Your Mushrooms

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).

slicing mushrooms for mushroom pesto pasta

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.

Should You Have Leftovers

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.

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!

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.

angled picture of angel hair pasta with pesto mushrooms and fresh basil on top

Why You Should Make this Mushroom Pesto Pasta



  • It’s simple. 5 ingredients and one pot. Enough said.
  • It’s flavorful. Nothing like a flavor punch from fresh pesto!
  • It’s filling. Hearty pasta with meaty mushrooms and zesty sauce will keep you full and satisfied.

If you’re loving this Mushroom Pesto Pasta and want more other meatless meals, check out this list on 10+ Vegetarian One-Pot Meals.

4-Ingredient Mushroom Pesto Pasta

5 from 2 votes
Recipe by Marley Goldin Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This Mushroom Pesto Pasta is quick, easy, packed with flavor, and requires only one pot and 5 ingredients to come together!

Ingredients

  • 1 pound pasta of choice (long or short)

  • 1/4-1/2 cup pasta water

  • 4 ounces (about 1/2 cup) pesto

  • 8 ounces white or baby bella mushrooms

  • 1 tablespoon olive oil

Directions

  • Cook the pasta to al dente according to the directions on the box. Before straining, make sure to conserve about 1/2 cup of the pasta water. Set pasta aside in a large bowl.
  • Slice your mushrooms longways in 2-4 thin pieces, depending on their size. Add them to the pot with 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.
  • 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.

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