Mushroom Penne with Walnut Pesto

Looking for a flavorful, hearty pasta dish that combines earthy mushrooms and a rich walnut pesto? This Mushroom Penne with Walnut Pesto is a delicious twist on classic pesto pasta. The creamy walnut pesto pairs beautifully with sautéed mushrooms, creating a satisfying meal that’s both elegant and easy to make.

Ingredients:

For the Walnut Pesto:

1 cup walnuts, lightly toasted
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 cup olive oil (plus extra as needed)
Salt and pepper to taste
1 tablespoon lemon juice

For the Mushroom Penne:

400g penne pasta
2 tablespoons olive oil
2 cups mushrooms (cremini, button, or a mix), sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine or vegetable broth (optional)
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Extra Parmesan cheese for serving

Instructions:

1. Prepare the Walnut Pesto:

In a food processor, combine the toasted walnuts, fresh basil leaves, grated Parmesan, and garlic. Pulse until the ingredients are finely chopped. Slowly stream in the olive oil while blending, until the mixture becomes smooth and creamy. Add lemon juice, then season with salt and pepper to taste. If the pesto is too thick, add more olive oil to reach your desired consistency. Set aside.

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later.

3. Sauté the Mushrooms:

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper.

If using white wine or vegetable broth, pour it into the skillet at this point to deglaze the pan, scraping up any browned bits. Let it simmer for a couple of minutes until most of the liquid has evaporated.

4. Combine the Pasta and Pesto:

Once the mushrooms are cooked, reduce the heat to low and add the cooked penne to the skillet. Stir in the walnut pesto, coating the pasta and mushrooms evenly. If the mixture seems too thick, add some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

5. Serve and Garnish:

Divide the Mushroom Penne with Walnut Pesto into bowls and garnish with fresh basil or parsley, if desired. Add extra grated Parmesan for an even richer flavor.

This Mushroom Penne with Walnut Pesto is a satisfying and flavorful dish perfect for weeknight dinners or special occasions. The combination of earthy mushrooms and the nutty richness of the walnut pesto will have you coming back for more!