Simple Mushroom Penne with Walnut Pesto
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(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
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Preparation
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.
Step 5
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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.
