Name: Simple Mushroom Penne with Walnut Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces penne pasta; 2 tablespoons olive oil; 8 ounces cremini or button mushrooms, sliced; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup walnut pesto; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley (optional); For the walnut pesto:; 1 cup fresh basil leaves; 1/2 cup walnuts; 1/3 cup grated Parmesan cheese; 1 clove garlic; 1/2 cup olive oil; 1 tablespoon lemon juice; Pinch of salt

Jump to Recipe·Leave a Review

I make this simple mushroom penne with walnut pesto when I want a comforting pasta dish that feels both rustic and elegant. I love how the earthy mushrooms pair with the rich, nutty walnut pesto, creating a flavorful meal that comes together without much effort. It’s simple, satisfying, and perfect for both weeknights and relaxed weekend dinners.

Why You’ll Love This Recipe

I love this recipe because it combines deep, savory flavors with minimal ingredients. I enjoy how the mushrooms become tender and slightly golden, adding a hearty texture to the pasta. The walnut pesto brings a creamy, nutty richness that coats every piece of penne beautifully. I also appreciate how quickly it comes together, making it ideal when I want something homemade but uncomplicated.

Ingredients

12 ounces penne pasta
2 tablespoons olive oil
8 ounces cremini or button mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup walnut pesto
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

For the walnut pesto:

1 cup fresh basil leaves
1/2 cup walnuts
1/3 cup grated Parmesan cheese
1 clove garlic
1/2 cup olive oil
1 tablespoon lemon juice
Pinch of salt

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the sliced mushrooms and cook until they release their moisture and turn golden brown.
I stir in the minced garlic and cook briefly until fragrant. I season with salt and pepper.
If I’m making the walnut pesto from scratch, I blend the basil, walnuts, Parmesan, garlic, olive oil, lemon juice, and salt in a food processor until smooth.
I add the drained penne to the skillet with the mushrooms. I stir in the walnut pesto and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
I sprinkle in the grated Parmesan and mix until the pasta is evenly coated and creamy.
I garnish with fresh parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes add baby spinach or arugula at the end for extra greens. I also like stirring in a splash of cream for a richer version. When I want additional texture, I toast the walnuts before blending them into the pesto. I occasionally top the pasta with grilled chicken or roasted vegetables to make it even heartier.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to loosen the sauce and warm it gently on the stovetop or in the microwave. I don’t usually freeze this dish because the pesto can change texture after thawing.

FAQs

Can I use store-bought pesto?

I can use store-bought walnut or basil pesto if I want to save time. I simply stir it into the pasta as directed.

What mushrooms work best?

I enjoy using cremini mushrooms for their deeper flavor, but button or even shiitake mushrooms also work well.

Can I make this dairy-free?

I can substitute nutritional yeast for Parmesan and use a dairy-free pesto to make the dish dairy-free.

How do I keep the pasta from drying out?

I reserve some pasta water and add it gradually while mixing to keep the sauce smooth and creamy.

Can I prepare the pesto in advance?

I often make the walnut pesto ahead of time and store it in the refrigerator for up to 3 days with a thin layer of olive oil on top to keep it fresh.

Conclusion

I enjoy making this simple mushroom penne with walnut pesto because it’s flavorful, comforting, and easy to prepare. I love how the earthy mushrooms and nutty pesto create a balanced and satisfying meal. It’s a dependable recipe that I turn to whenever I want a cozy pasta dish that feels special without requiring much effort.

Simple Mushroom Penne with Walnut Pesto

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and rustic mushroom penne tossed with rich walnut pesto and finished with Parmesan. Earthy mushrooms and nutty basil pesto create a simple yet elegant pasta dish perfect for weeknights or relaxed dinners.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

12 ounces penne pasta
2 tablespoons olive oil
8 ounces cremini or button mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup walnut pesto
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
For the walnut pesto:
1 cup fresh basil leaves
1/2 cup walnuts
1/3 cup grated Parmesan cheese
1 clove garlic
1/2 cup olive oil
1 tablespoon lemon juice
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil and cook the penne until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until they release moisture and turn golden brown.
Stir in minced garlic and cook briefly until fragrant. Season with salt and black pepper.
If making the pesto from scratch, blend basil, walnuts, Parmesan, garlic, olive oil, lemon juice, and salt in a food processor until smooth.
Add drained penne to the skillet with mushrooms. Stir in walnut pesto and toss to coat, adding reserved pasta water as needed to loosen the sauce.
Sprinkle in grated Parmesan and mix until the pasta is creamy and evenly coated.
Garnish with fresh parsley before serving.