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Simple mushroom penne with walnut pesto

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Member since 2016
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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

When you’re only working with three main ingredients – in this case, pasta, mushrooms, and that beautiful, luscious butter – you better make sure that each of those ingredients is top of the line in terms of quality and taste. Because you only get THREE.

And there is nothing more wonderful for your food-loving senses than a simple, minimalist ingredient combination where every flavor and texture just shines.

Ingredients You'll Need

8 ounces penne pasta (I like to use whole wheat)
4 tablespoons LAND O LAKES® European Style Super Premium Butter
16 ounces fresh sliced mushrooms
¼ cup grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping
For the Walnut Pesto
1 cup walnuts
1½ cups packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ cup shredded Parmesan cheese
¼ cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste


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

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.

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.

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.

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