Weekend Brunch | Mushroom Pasta with Homemade Herb Pesto Sauce

Feel like having something light and refreshing? There is nothing more perfect for your food-loving senses. A simple, minimalist ingredient combination where every flavor and texture just shines. We would like to share you this simple, beautiful and luscious buttery Mushroom Pasta with homemade herb pesto sauce. This is the perfect “we-have-no-food” food. Even when our fridge is at its emptiest and our grocery shopping procrastination level is at its highest, we just about always have the stuff on hand to make this pasta.

Let’s start with the Homemade Herb Pesto Sauce, ingredients needed for the Pesto Sauce are 1 cup of Pistachio, 1 1/2 cups of greens (spinach, basil, and parsley), 3/4 cup of shredded Parmesan cheese, 1/4 cup of olive oil, 1 clove of garlic, juice of a lemon and pinch of salt and pepper to taste. Toast the pistachios in a small pan over low heat with no oil and butter – stir and shake the pan until the pistachio are fragrant and toasty. In a food processor, combine all the ingredients for the pistachio pesto and pulse until mostly smooth.

As for the Mushroom Pasta, the ingredients you will need for the mushroom pasta are 8 ounces of penne pasta, 4 tbsp of butter, 16 ounces of fresh sliced white mushrooms, 1/4 cup of shredded Parmesan cheese, a pinch of salt and pepper and fresh parsley for topping.

Start with cooking the penne pasta according to package direction. Drain and set aside. Heat the butter over a medium heat pan. Add the mushrooms, saute until the mushroom are golden brown. Add the cooked penne pasta to the pan and stir to combine, adding parmesan, salt, pepper, and fresh chopped parsley to taste.

Divide the pasta into a bowl and top with a generous spoonful of the Pistachio Pesto Sauce.

We hope that you enjoy this recipe, tag us at @leplaincanvas if you have made your version of this.

xoxo, Joe.