from 1 vote
Basil Pesto Pasta with Mushrooms | Creamy Pesto Pasta
Easy-peasy and creamy pesto pasta recipe with homemade pesto - A delicious vegetarian pasta recipe that's perfect for weeknight dinners and for parties and potlucks too!
basil pesto pasta
saucepan or Dutch oven
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
For cooking the pasta
6 to 8
angel hair pasta
3/4 of the 1 lb pasta packet
For the pesto pasta
of pasta water
brown bella mushrooms
approx 200 grams
for the mushrooms
10 to 12
I used the entire 3/4 cup of the pesto that I prepared
1/4 to 1/2
5 to 6
or cherry tomatoes to garnish
Cook the pasta
Add water to a saucepan and add salt and olive oil. Bring it to a rolling boil.
Add pasta to the boiling water and cook according to the package instructions.
Reserve 2/3 cup of pasta water and drain the remaining water.
Toast the pine nuts
Heat a pan and add the pine nuts.
Toast the nuts until they turn light brown. Set them aside.
Prepare the pesto pasta.
Heat a pan and add the olive oil. When the oil is hot, add the chopped mushrooms and 1/2 tsp of salt.
Saute the mushroom until they turn soft and tender. Reduce the heat to low.
Now add the cooked pasta, pasta water, ground pepper, and pesto.
Mix well, and if using cream, add the cream and mix again. Turn off the heat.
Add the toasted pine nuts, chopped cherry tomatoes just before serving, and enjoy it warm or cold.
Mushrooms are optional. You can skip them or use other veggies like broccoli, asparagus of your choice. Cook the veggies until they are soft and aldente.
If you are skipping the cream, you can add more pasta water if you feel the pasta is dry.
I did not add any cheese to this recipe. If desired, you can add more parmesan.
Adjust the pesto amount as per your preference.
Pine nuts and fresh cherry tomatoes add color and texture to this pasta, but they are optional ingredients. Add toasted nuts of your choice. Slivered almonds will work too.