This mushroom pesto pasta recipe uses pressed mushrooms, adding flavour and texture to a simple pesto pasta dish. They’re crispy and meaty, and pair perfectly with the creamy and nutty pesto sauce. I’ll show you how to make this restaurant-quality dish at home with ease.
Why this recipe works?
It’s a really quick weeknight meal, that’s super tasty and nutritious! If you have made my spinach pesto or even if you just have some store bought pesto in the fridge, this recipe will come together in the time it takes for the pasta to cook.
Ingredient notes
Pesto – I may be biased, but I would recommend you use my spinach pesto. It’s full of spinach, making it high in iron, vitamins, and many other nutrients [1]. But you don’t fancy that tonight, or just don’t have the energy to make it. Then any pesto you have around will do just fine.
Mushrooms – These are the star of the dish! For this recipe, I like to press them. It helps to get the excess moisture out, meaning they get a bit of a crisp on them. I think oyster mushrooms work the best here. They have a rich meaty texture, and when they are pressed, they suck up the surrounding flavours.
You can use any mushrooms you have on hand. If I were to use normal button, or crimini mushrooms, then I would just slice them finely and fry until golden. I wouldn’t bother to press them.
Pasta – As it’s such a simple dish, I think it’s worth getting quality pasta. But any good quality pasta that you like will do just fine.
Oil – Again, as there aren’t many ingredients, it’s worth using the best ones you can. Here I would always use olive oil. It’s what is in my pesto, and the flavour pairs fantastically well with the mushrooms!
How to make mushroom pesto pasta
- Bring a pot of water to the boil and cook your pasta until al dente or just under. Don’t over cook!
- Start by preparing the ingredients. Finely slice the onion, mince the garlic and tear the mushrooms into small pieces.
- Heat up the olive oil in a heavy bottom pan. I use my largest cast iron, as we’ll need to fit a smaller on inside later on.
- Once the pan and oil are hot. Add the mushrooms along with a pinch of salt and pepper and let them cook for a minute or so.
- Then take your second pan and place it on top. The weight will draw out extra water and encourage them to brown.
- Every now and then, take the smaller pan off. Mix the mushrooms around and place the pan on top again. You can apply pressure on the top pan. This will draw more water out. Just be careful and use a tea towel as it will be hot!
- Once the mushrooms are looking nicely browned, with lots of crispy bits, it’s time to add in the onions.
- Let them soften for a few minutes, then add the garlic.
- By now, everything should be cooked to perfection. Add in your pasta, reserving the pasta. I always use tongs or a spider for this. It makes it so much easier!
- Then add the pesto and mix. It will probably be too dry, so add in some pasta water a few tablespoons at a time. The liquid should get sucked up into the pasta. Repeat until you have a creamy sauce and the pasta is cooked.
- Adjust for seasoning to your tastes. Now you have mushroom pesto pasta!
- Serve with some cashew parmesan sprinkled on top and some fresh cracked black pepper.
Tips for getting it right!
Make sure you don’t overcook the pasta. It should be a little underdone when it goes into the pan. It will then suck up the surrounding flavours while also releasing starches. This will help to create a super creamy sauce without the need for any cream!
Season at every stage! It’s something you will hear chefs say all the time, and it’s true. Don’t use too much, but it’s a good habit to get into. With a sprinkle of seasoning at every step, the dish becomes perfectly seasoned throughout.
Potential variations
The possible variations for this are endless! You could use different types of mushrooms. You could use roasted aubergine instead. Or you could use whatever veg you have lying around to add to the humble pesto pasta base.
If you have any vegan bacon or chicken bits you want to use they would also work here.
Frequently asked questions
Which pesto is best for pasta?
I am probably a little biased, but I would say that it’s my spinach pesto recipe!
What to eat pesto pasta with?
It’s something that can be enjoyed on its own. Or if you want to pad it out a bit, you could try serving it with some freshly made garlic bread.
Can you freeze mushroom pesto pasta?
I wouldn’t recommend freezing it. However, it will keep for 3-4 days if kept in an air-tight container in the fridge.
Mushroom spinach pesto
Equipment
- 1 Large cast iron pan You could use any heavy bottom pan here
- 1 Spatula
Ingredients
- 3 tbsp Olive oil
- 200 g Quality linguine
- 250 g Oyster mushrooms
- 1 large Onion
- 3 cloves Garlic
- 150 g Pesto
Instructions
- Put a pot of water on to boil for the pasta. Aim to cook to just under al dente
- Prepare your ingredients. Slice the onions, mince the garlic and tear the mushrooms into petals.
- In a large pan, cast iron is best. Add the oil and bring to a medium heat.
- Add in the oyster mushrooms with some salt and pepper.
- Now get another cast iron pan and rest it on top of the mushrooms to help draw out the moisture and encourage browning.
- Occasionally mix the mushrooms, then apply pressure with the pan again until the liquid has been release and they are evenly browned.
- Add in the onions and fry with the mushrooms.
- When the onions are browned, add in the pasta and pesto to the pan.
- Mix and add more pasta water if it feels a little dry.