Are you ready to transform an ordinary weeknight dinner into a gourmet Italian masterpiece? This Penne with Mushroom Pesto isn't just another pasta recipe – it's a culinary adventure that will make your taste buds dance with joy! Imagine perfectly cooked al dente penne, enveloped in a rich, aromatic pesto that combines the earthy depth of sautéed mushrooms with the bright, fresh notes of basil and the nutty crunch of pine nuts. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 2 cups mushrooms, sliced
- 1 cup fresh basil
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 12 oz of penne pasta, 2 cups of sliced mushrooms, 1 cup of fresh basil, 1/2 cup of grated Parmesan cheese, 1/3 cup of pine nuts, 2 cloves of garlic, 1/2 cup of olive oil, and salt and pepper to taste.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a boil over high heat.
- Once the water is boiling, add the penne pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes.
- While the pasta is cooking, prepare the mushroom pesto. In a skillet over medium heat, add a drizzle of olive oil.
- Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, or until they are golden brown and tender. Stir occasionally to ensure even cooking.
- While the mushrooms are cooking, prepare the pesto. In a food processor, combine the fresh basil, pine nuts, garlic cloves, and grated Parmesan cheese.
- Pulse the mixture a few times until the ingredients are roughly chopped. With the processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. You may want to scrape down the sides of the bowl to ensure everything is well combined.
- Once the mushrooms are cooked, remove them from the heat and allow them to cool slightly before adding them to the food processor with the pesto mixture. Pulse again until the mushrooms are incorporated into the pesto.
- Once the penne pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- In the same pot, combine the drained penne pasta with the mushroom pesto. Toss to coat the pasta evenly, adding a bit of the reserved pasta water if necessary to help the sauce adhere.
- Season with salt and pepper to taste, and toss in additional grated Parmesan cheese if desired.
- Serve the Penne with Mushroom Pesto immediately, garnished with extra pine nuts and fresh basil leaves if you like.
Tips
- Pasta Perfection: Always salt your pasta water generously – it should taste like the sea. This is your only chance to season the pasta from within.
- Mushroom Magic: For the most intense flavor, use a mix of mushroom varieties like shiitake, cremini, and oyster mushrooms. Make sure to sauté them until they're golden brown to develop a deep, rich flavor.
- Pesto Preparation: Don't over-process your pesto. You want a slightly chunky texture that provides interesting bites and maintains the ingredients' individual flavors.
- Pasta Water is Liquid Gold: Always reserve some pasta cooking water before draining. The starchy water helps the sauce cling to the pasta and creates a silkier texture.
- Fresh is Best: Use fresh basil and freshly grated Parmesan for the most vibrant and authentic flavor. Pre-grated cheese simply can't compare.
- Serving Suggestion: For an extra touch of elegance, toast the pine nuts lightly before adding them to the pesto to enhance their nutty flavor.
Nutrition Facts
Calories: 690kcal
Carbohydrates: 65g
Protein: 18g
Fat: 37g
Saturated Fat: 7g
Cholesterol: 15mg
