A simple, vegetarian pasta that doesn't compromise on taste. Made with the humble mushroom, cherry tomatoes and fresh fettuccine in a creamy pesto sauce, this is the perfect mid-week dinner or easy summer lunch.
I love an easy mid-week meal and this Mushroom Pesto Pasta is fast becoming one of my favourites.
Ready in under 30 minutes, this is a great recipe to have up your sleeve for a quick vegetarian option. Mushrooms aren't just for adding into the base of a meal, they can also be the hero. My popular Baked Garlic Mushrooms are an excellent option for a shared meal.
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Ingredient notes:
- Fettuccine: Fresh fettuccine is my favourite pasta for a creamy dish like this. But feel free to add your favourite type of cooked pasta to the pan, including gluten free pasta.
- Mushrooms: Packed with B Vitamins, mushrooms are really good for heart health, red blood cells, digestion and healthy skin.
- Cherry tomatoes: If these aren't in season, or are unaffordable, you can leave them out. Or, substitute them for sun dried tomatoes or baby spinach.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the olive oil to a large nonstick frying pan on a medium heat. Add the sliced mushrooms and sauté for a few minutes. Add the cherry tomatoes and cook stirring a few minutes more.
Stir in the garlic and fry for one minute. Add the pesto and cream then mix to combine. Simmer for a few minutes until the sauce thickens up and the tomatoes start to burst.
Cook the fettuccine in a large pot of salted boiling water according to packet instructions then drain.
Stir the grated parmesan through the pesto sauce. Once it is combined add the cooked fettuccine and stir again.
Season to taste with salt and pepper then serve immediately with extra grated parmesan on top.
Recipe FAQs:
Fresh pasta and dried pasta are made from different ingredients and serve different purposes. The main difference is that fresh pasta has egg in it, that's why it needs to be refrigerated. Fresh pasta goes well with creamy sauces that have a butter, milk or cream base to them. Dried pasta is best for heavy sauces with more ingredients. Unlike dried pasta, which should be cooked al dente, fresh pasta is ready when it's tender and velvety to the touch.
Al dente is an Italian phrase used in relation to cooking pasta. It literally means 'to the tooth' which means the pasta should have a slight bite to it. The perfect pasta is cooked to the point where it is neither hard, nor soft and squishy but with a small amount of resistance at the centre - aka al dente!
Yes! Almost all types of cooked pasta can be frozen. Place pasta and sauce in an airtight container in the freezer for up three months. Allow to defrost then reheat in the microwave or on the stove top, adding a little liquid if required.
Storage:
Any leftovers can be stored in an airtight container in the fridge for up to three days. Reheat until piping hot.
This meal can also be frozen. See the instructions above in the FAQs section.
Top tips:
This meal can also be made gluten free! Simple cook your favourite gluten free pasta as per the packet instructions and add to the pan with the other gluten free ingredients.
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Mushroom Pesto Pasta
A simple yet tasty mushroom pasta made with a creamy pesto sauce and topped with grated parmesan.
Ingredients
- 1 Tbsp olive oil
- 200g mushrooms, trimmed and sliced
- 200g cherry tomatoes
- 2 clove garlic, crushed
- 75g basil pesto
- 1 cup cream
- 30g parmesan, grated
- 400g fresh fettuccine
Instructions
- Add the olive oil to a large nonstick frying pan on a medium heat. Add the sliced mushrooms and sauté for a few minutes. Add the cherry tomatoes and cook stirring a few minutes more.
- Stir in the garlic and fry for one minute. Add the pesto and cream then mix to combine. Simmer for a few minutes until the sauce thickens up and the tomatoes start to burst.
- Cook the fettuccine in a large pot of salted boiling water according to packet instructions then drain.
- Stir the grated parmesan through the pesto sauce. Once it is combined add the cooked fettuccine and stir again.
- Season to taste with salt and pepper then serve immediately with extra grated parmesan on top.
Notes
- Any type of pasta would work in this recipe as it cooks separately. Cook your favourite pasta according to the packet instructions, then drain and add.
- If cherry tomatoes aren't in season, this could be made with small florets of broccoli or baby spinach instead.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 544Total Fat: 38gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 79mgSodium: 262mgCarbohydrates: 40gFiber: 3gSugar: 6gProtein: 13g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Joyce van Turnhout says
love your recipes they are easy to follow and delicious
VJ cooks says
Thanks so much, Joyce 🙂
Lauren says
So creamy and tasty! Love your recipes V.J!!
VJ cooks says
Yes, such a good one! Thanks again!
Fee says
Yum I have just made this for my family for lunch it’s delicious! We added some sundried tomatoes to and I think it would be nice made with half cream and half milk also
Thanks for all your amazing recipes