Recipe: At Home Pesto Spaghetti with mushrooms

Recipe: At Home Pesto Spaghetti with mushrooms Delicious, fresh and tasty.

Pesto Spaghetti with mushrooms. Once the mushrooms are well browned, season with pinches of salt and pepper. Transfer the drained pasta to the skillet with the mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese. 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.

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

Add the mushrooms and peppers and saute until tender.

Add cooked spaghetti and pesto and combine well.

You can have Pesto Spaghetti with mushrooms using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pesto Spaghetti with mushrooms

1. Prepare 1 pack of spaghetti pasta.

2. You need 3 tbsp of pesto sauce.

3. It’s 3-4 of finely chopped mushrooms.

4. Prepare to taste of Salt.

5. Prepare 2 tbsp of olive oil.

Serve with garlic bread and salad.

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

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

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

Pesto Spaghetti with mushrooms instructions

1. Boil spaghetti pasta as per packet instructions. Drain in a colander & keep aside.

2. Heat oil in a kadhai. Add mushrooms & saute well for few minutes..

3. Add pesto sauce & cook for few minutes. Add the boiled spaghetti pasta & toss well..

4. Serve hot..

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

Add it back to the pot, along with the pesto, mushrooms and tomatoes (plus the pasta water if desired).

On low heat, stir everything together until the pesto has coated all of the pasta, and the pasta is warmed through.

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.