Simple Mushroom Penne with Walnut Pesto Recipe
Introduction
This Simple Mushroom Penne with Walnut Pesto is a comforting and flavorful pasta dish that comes together easily. Earthy sautéed mushrooms pair beautifully with a rich, nutty walnut pesto, creating a satisfying meal perfect for any night of the week.
Ingredients
- 8 ounces penne pasta
- 4 tablespoons butter
- 16 ounces fresh sliced mushrooms
- 1/4 cup grated or shaved Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup fresh parsley, for topping
- 1 cup walnuts
- 1 1/2 cups packed greens (spinach or basil)
- 1/2 to 3/4 cup shredded Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Juice of 1 lemon
- Salt and pepper to taste (for pesto)
Instructions
- Step 1: Cook the penne pasta according to the package directions. Drain and set aside.
- Step 2: Toast the walnuts in a small sauté pan over low heat without any butter or oil. Stir and shake the pan occasionally until the walnuts are fragrant and golden, about 5 minutes. Allow to cool slightly.
- Step 3: In a food processor, combine the toasted walnuts, greens, shredded Parmesan, olive oil, garlic, lemon juice, and salt and pepper. Pulse until the mixture is mostly smooth but still has some texture. Adjust seasoning if needed.
- Step 4: Heat the butter in a wide skillet over medium heat. Add the sliced mushrooms and sauté for 8 to 10 minutes until they turn a deep golden brown.
- Step 5: Add the cooked penne pasta to the skillet with the mushrooms. Stir to combine. Stir in the grated Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
- Step 6: Divide the pasta among 4 to 6 bowls and top each serving with a generous spoonful of walnut pesto, or stir the pesto directly into the pasta before serving.
Tips & Variations
- Use a mix of wild mushrooms for a deeper, more complex flavor.
- For a vegan version, substitute butter with olive oil and omit the Parmesan cheese or use a vegan cheese alternative.
- Try adding a squeeze of fresh lemon juice to the finished dish to brighten the flavors.
- If you prefer a smoother pesto, pulse it longer in the food processor or add a bit more olive oil.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the pasta. You can also toss the pasta with a little extra olive oil or butter when reheating to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, feel free to use any pasta shape you have on hand such as fusilli, farfalle, or rigatoni. Penne works well because its shape holds the sauce nicely.
Is it possible to make the walnut pesto ahead of time?
Absolutely. The walnut pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Give it a good stir before serving and add a splash of olive oil if it seems thick.
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Simple Mushroom Penne with Walnut Pesto Recipe
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
This Simple Mushroom Penne with Walnut Pesto is a delightful, easy-to-make pasta dish featuring sautéed fresh mushrooms tossed with buttery penne pasta and topped with a rich, nutty walnut pesto. The walnut pesto combines fresh greens, Parmesan cheese, garlic, lemon juice, and toasted walnuts for a vibrant, flavorful twist on traditional pesto, making this recipe perfect for a comforting weeknight meal or a casual dinner with friends.
Ingredients
Pasta and Mushroom Mixture
- 8 ounces penne pasta
- 4 tablespoons butter
- 16 ounces fresh sliced mushrooms
- 1/4 cup grated or shaved Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup fresh parsley, for topping
Walnut Pesto
- 1 cup walnuts
- 1 1/2 cups packed greens (spinach or basil)
- 1/2 to 3/4 cup shredded Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Cook the pasta: Prepare the penne pasta according to the package instructions until al dente. Drain thoroughly and set aside while you prepare the other components.
- Toast the walnuts and prepare pesto: In a small sauté pan over low heat, toast the walnuts without any butter or oil by stirring and shaking the pan until they become fragrant and lightly toasted, about 5 minutes. Transfer the walnuts to a food processor and add the packed greens, shredded Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Pulse until the mixture is mostly smooth but still has some texture.
- Sauté the mushrooms: Heat butter in a wide skillet over medium heat. Add the fresh sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are a deep golden brown and have released their moisture.
- Combine pasta and mushrooms: Add the drained penne pasta to the skillet with mushrooms. Stir well to combine, then add the grated Parmesan cheese, salt, pepper, and fresh parsley. Toss everything together until evenly mixed and heated through.
- Serve with walnut pesto: Divide the mushroom penne among 4 to 6 bowls. Top each serving with a generous spoonful of the walnut pesto or alternatively, stir the pesto directly into the pasta before serving for an evenly coated dish.
Notes
- For a more traditional pesto flavor, use more fresh basil in the greens mixture.
- Walnuts can be substituted with pine nuts or almonds if preferred.
- If you like a creamier pesto, blend it longer or add a bit more olive oil.
- To make this dish vegan, substitute the butter with olive oil and use a vegan Parmesan alternative.
- Fresh parsley adds a nice bright finish but can be replaced with fresh basil or chives depending on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: mushroom penne, walnut pesto, easy pasta recipe, vegetarian pasta, sautéed mushrooms, homemade pesto
