Simple Mushroom Penne with Walnut Pesto

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pinch of yum

Total Time

40 minutes

Prep Time

10 mins

Cook Time

30 mins

Rating

(29)

Ingredients

4-6 servings

8 ounces penne pasta
4 tablespoons butter
16 ounces fresh sliced mushrooms
1/4 cup grated or shaved Parmesan cheese
Salt and pepper, to taste
1/4 cup fresh parsley, for topping
1 cup walnuts
1 1/2 cups packed greens (spinach or basil are great – but keep some basil for a more traditional pesto flavor)
1/2 to 3/4 cup shredded Parmesan cheese
1/4 cup olive oil
1 clove garlic
Juice of 1 lemon
Salt and pepper to taste

Beginner Italian Vegetarian Dinner ...

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Preparation

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Step 1

Cook the penne pasta according to package directions. Drain and set aside.

Step 2

Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.

Step 3

Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Step 4

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Chef’s notes

Nutrition is for 6 servings including pesto.

This recipe is high in fat primarily because of the walnuts, butter, and Parmesan cheese. If you’re looking to lighten it up a little bit, I’d start by omitting the Parmesan cheese.

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Simple Mushroom Penne with Walnut Pesto

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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