Simple Mushroom Penne with Walnut Pesto

By: Lina's Kitchen
Posted: 06/30/2025

If you are in the mood for a delicious, easy vegetarian pasta that is just satisfying, This Simple Mushroom Penne with Walnut Pesto is for you. It’s just the right combination of umami-rich mushrooms and the earthy crunch of walnut pesto, all tossed with al dente penne pasta. This recipe is perfect for that easy weeknight vegetarian meal, when you are having vegetarians over for dinner, or anytime you’re just in the mood for something comforting but grown up.

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Mushrooms contribute a meaty texture and the kind of deep flavor that adds layers to your palate, while walnut pesto provides creaminess and intrigue without a drop of dairy. It’s a refreshing deviation from classic basil pesto, and it’s an ideal sauce for penne, since the tube-shaped pasta captures it so well. And better yet, you can have it ready to go in less than 30 minutes!

Whether you are a plant-based eater or just trying to work more meatless meals into your routine, this is a delicious way to make mushrooms feel indulgent and substantial for so little effort.

Why You’re Going To Love This Cilantro Lime Dressing Recipe

✔️ Ready in less than 30 minutes – ideal for busy days

✔️ One pot + food processor = no fuss cleanup

✔️ Vegetarian and easily vegan

✔️ High in protein, fiber and healthy fats

✔️ Tasty & aromatic from sauteed garlic, thyme and walnut pesto

✔️ Great for meal-prep – can be made and reheated later

Ingredients

For the Mushroom Penne:

250g (9 oz) penne pasta

2 tablespoons olive oil

2 cups mushroom slices (cremini or button)

2 garlic cloves, minced

½ teaspoon dried thyme

Salt and freshly ground black pepper to taste

2 tablespoons pasta water (if needed)

For the Walnut Pesto:

½ cup raw walnuts

1 cup fresh basil leaves

1 garlic clove

¼ cup of grated parmesan cheese (or nutritional yeast for vegan)

¼ cup olive oil

Juice of ½ lemon

Salt to taste

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Stir in penne, and cook to al dente. Set aside 2 tbsp of the cooking water and drain.

And Make the Walnut Pesto: Add walnuts, basil, garlic, lemon juice, Parmesan and a pinch of salt to a food processor. Pulse a few times, then, with the motor running, stream in olive oil until creamy. Taste and adjust seasoning.

Sautee the Mushrooms: In a medium to large skillet add 2 tbsp olive oil over medium heat. Add mushrooms and thyme. Add the onion and cook over medium heat until browned and soft, around 5-7 minutes. Add garlic and cook an additional minute.

Add drained pasta to the skillet of mushrooms. Add the walnut pesto and a bit of pasta water to loosen the sauce, if necessary.

Serve: Mix everything together until well coated. Ladle into bowls and serve warm, topping with more Parmesan or basil, if desired.

Tips

You can use an assortment of mushrooms such as cremini, shiitake or oyster for depth.

Toast the walnuts to deepen their flavor.

Toss in a handful of spinach or arugula for a vegetable bump.

Want it spicy? Just a sprinkle of chili flakes does a world of wonders!

Storage

Fridge: In an airtight container for up to 4 days.

Freeze: Store pesto in freezer up to 2 months.

Reheating: Heat gently in a skillet with a bit of water or olive oil.

FAQs

Can I make it vegan?

Yes! Replace the Parmesan with nutritional yeast or vegan cheese and call it a day.

Can I use another nut?

Absolutely. Try almonds, cashews, or pecans.

What’s the best pasta to use?

Penne will take it, but rigatoni, fusilli and shells will, too.