Recipe: Yummy Mushroom Pesto Pasta

Isabel Alvarado
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Recipe: Yummy Mushroom Pesto Pasta
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Recipe: Yummy Mushroom Pesto Pasta Delicious, fresh and tasty.

Mushroom Pesto Pasta. Simple ingredients, great flavors to please everybody and an unforgettable taste. Explore one of our recipes to try tonight! Once the mushrooms are well browned, season with pinches of salt and pepper.

As the pasta cooks, the starchy, salty water combines with the pesto and creamy mascarpone cheese to create a silky sauce that clings to the noodles.

When combined with tender mushrooms and plenty of garlic, you've got a pretty brilliant vegetarian dinner.

Add the mushrooms, salt, and pepper cooking until most of the water is gone.

You can cook Mushroom Pesto Pasta using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushroom Pesto Pasta

  1. Prepare 50 Grams of Animal Shape Pasta(Tesco’s Own brand).

  2. You need 20 Grams of Butter.

  3. Prepare 4-5 of Large Chestnut Mushrooms.

  4. You need 2 Tablespoons of Green Pesto.

  5. It’s of Hot water for Pasta.

Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.

Even though I sometimes need a quick and easy meal, my pesto pasta with mushrooms recipe is healthy, oil-free, but-free, and soy-free.

So, let's make easy pesto pasta with mushrooms.

Mushroom Pesto Pasta with freshly made spinach pesto and buttery, garlic mushrooms.

Mushroom Pesto Pasta instructions

  1. Cook Pasta shape according to packet instructions. (6-9 minutes in boiling water, depending on shape/ size)..

  2. Cut up Mushrooms into small bite- size pieces. Add to a separate saucepan with the butter. Cook until brown..

  3. Turn off the heat and add the Pesto to the Mushrooms and mix well..

  4. Drain the Pasta and add to the Mushroom mix. Stir in, and serve straight away!! Enjoy!.

This pasta dish is bursting with flavour, it's fresh and summery and delicious.

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal.

Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

Heat the oil in a skillet and saute the onion until it starts to soften.

Add the mushrooms and peppers and saute until tender.