Description
A hearty, cozy pasta perfect for autumn evenings, combining earthy sautéed mushrooms and an irresistible nutty walnut pesto. This comforting vegetarian dish is sure to become a family favorite.
Ingredients
-
8 ounces penne pasta
-
4 tablespoons butter (preferably European style for richer flavor)
-
16 ounces fresh sliced mushrooms
-
¼ cup grated or shaved Parmesan cheese
-
Salt and pepper, to taste
-
¼ cup fresh parsley, chopped (for topping)
Walnut Pesto:
-
1 cup walnuts
-
1½ cups packed greens (spinach, basil, or a mix)
-
½ to ¾ cup shredded Parmesan cheese
-
¼ cup olive oil
-
1 clove garlic
-
Juice of 1 lemon
-
Salt and pepper, to taste
Instructions
-
Cook Pasta: Boil penne according to package instructions. Drain and set aside.
-
Prepare Pesto: Toast walnuts gently in a dry skillet over low heat, about 5 minutes, until fragrant. In a food processor, blend walnuts, greens, Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper until nearly smooth.
-
Sauté Mushrooms: Melt butter in a large skillet over medium heat. Add mushrooms and sauté for 8-10 minutes until golden brown and aromatic.
-
Combine: Add cooked pasta to mushrooms. Toss gently with Parmesan cheese, salt, pepper, and chopped parsley.
-
Serve: Either stir walnut pesto directly into the pasta or serve it generously spooned over each portion.
Notes
-
For a lighter dish, reduce butter or Parmesan cheese.
-
Walnut pesto can be made ahead and refrigerated for up to 3 days.
-
Substitute gluten-free pasta for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: Italian-Inspired