Mushroom Pesto Pasta

closeup of linguine pasta in pesto sauce with chopped mushrooms.

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This easy pasta dish has big umami flavors and zesty pesto. A quick vegetarian weeknight dinner the whole family will love!

Course Main Course, pasta

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 371kcal

Author Marlynn Schotland

Equipment

Ingredients

10 ounces mushrooms, sliced
4 garlic cloves, minced
2 Tablespoons olive oil
½ cup vegetable stock or water
½ cup dairy-free heavy cream
½ cup pesto
¼ cup dairy-free grated parmesan cheese
12 ounces linguine

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Instructions

In a large pot, cook the linguine according to package instructions.
In a separate large skillet over medium-high heat, add the olive oil. Then add the mushrooms and stir, cooking for 1 minute. Add the garlic and stir together, sautéing for 1-2 minutes.
Pour in the vegetable broth and stir, cooking the mushrooms and garlic in the broth for about 1 minute. Add the dairy-free heavy cream and stir. Then sprinkle in the dairy-free grated parmesan cheese and stir until the cheese is mostly melted within the cream.
Add the pesto and stir into the sauce until well combined.
When the pasta is done cooking, add it to the sauce in the skillet and toss together to coat all of the pasta. Season with salt and pepper to taste.
Serve with extra dairy-free grated parmesan cheese and fresh basil, if desired.

Notes

Makes approximately 6 servings (2 ounces of pasta per person).

Mushrooms: use cremini/baby bella, or white button mushrooms.

Pesto: you can use homemade pesto (try our Spinach Pesto) or your favorite store-bought pesto.

Storage: store leftovers in an airtight container in the refrigerator for up to three days. Freeze in freezer bags or a freezer-safe airtight container for up to one month.

Nutrition