Simple Mushroom Penne with Walnut Pesto
A quick and flavorful vegetarian pasta dish made with sautéed mushrooms and a rich, creamy walnut pesto. Perfect for busy weeknights or elegant plant-based dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
For the pasta:
- 250 g penne pasta
- 2 tbsp olive oil
- 2 cups mushrooms
- 2 garlic cloves
- ½ tsp thyme
- Salt & pepper
- 2 tbsp pasta water optional
For the pesto:
- ½ cup walnuts
- 1 cup basil
- 1 garlic clove
- ¼ cup Parmesan
- ¼ cup olive oil
- ½ lemon juiced
- Salt to taste
Instructions
- Cook penne in salted water. Drain and reserve pasta water.
- Blend pesto ingredients in food processor until smooth.
- Sauté mushrooms with olive oil and thyme; add garlic at the end.
- Toss pasta with mushrooms and pesto. Use reserved pasta water if needed.
- Serve warm with toppings of choice.
Notes
- Make the pesto ahead of time and store for up to 5 days in the fridge.
- For a nuttier flavor, lightly toast the walnuts before blending.
- Add more lemon juice if you prefer a zingier pesto.