Fusilli Pasta with Basil Pesto & Sauteed Mushrooms

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Fusilli Pasta with Basil Pesto & Sauteed Mushrooms

Looking for a quick, delicious and satisfying meal? Well, I have the perfect, beautiful meal- fusilli pasta with a creamy basil pesto and meaty sauteed cremini mushrooms….yum! A very satisfying vegetarian meal that hits the spot. And ready in no time.
I chose Italian fusilli pasta so the sauce can really coat the pasta. The shape, translated to mean spindle, allows the pesto to really cling to the pasta so you get that creaminess of the pesto in every bite. Add in the beautiful meaty mushrooms and you have an amazing satisfying meal.
These wonderful cremini mushrooms, also known as baby bellas, caught my eye at the farmers market. They are so fresh and delicious. Cremini mushrooms provide a ton of healthy benefits! They are rich in antioxidants, fiber and potasium. Cremini mushrooms are also anti-inflamatory and can potentially boost your immune system. So slice up those babies and off to the saute pan they go!
Basil Pesto
Cremini Mushrooms from the Farmers Market
Fusilli Pasta with Basil Pesto & Sauteed Mushrooms
Ingredients: Serves 4-6
1 pound Fusilli dry pasta
1 cup prepared basil pesto
2 tablespoons olive oil
16 ounces cremini mushrooms, stems removed and sliced
salt and pepper to season
1/2 cup grated parmesan cheese and extra for serving
Saved cooked pasta water, about a cup to mix in with the pesto sauce
Pesto Sauce:
1/4 cup toasted pine nuts
2 garlic cloves
2 cups washed, dried and packed basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Preparation For Pesto:
In a small skillet toast the pine nuts just until fragrant, moving around in the pan as not to burn for about 2 minutes. Remove and set aside.
In a food processor or blender, pulse the basil, pine nuts, salt and pepper until finely chopped. With the food processor or blender running, gradually add enough of the olive oil to form a smooth consistency. Add in the grated parmesan cheese just until mixed through.
The pesto can last in the refrigerator for 2 days. Just cover tightly and refrigerate.
Pasta Fusilli with Mushrooms Preparation:
Bring water to a boil in a large pot. Once boiling, generously add salt to the water and add in the pasta. Give it a good stir every few minutes until cooked “al Dente”, about 8 minutes. Before draining, scoop out about 1 cup of the cooked pasta water and set aside. You will use this to help “marry” the pesto sauce to the pasta.
When you place the pot of water on the stove to bring it to a boil, at the same time, heat the 2 tablespoons of olive oil in a large, deep skillet. Once the oil is glistening (hot) add in the sliced mushrooms. Cook over medium high heat, stirring frequently. After about 3 minutes of cooking, season with salt and pepper. If the mushrooms are cooking too fast, meaning they seem like they are starting to burn, lower the heat accordingly. At this point, you can ladle in some of the pasta water and scrape up any bits from the pan. This will actually add in some more great flavor from the mushrooms.
Once the pasta is cooked, drain and add into the mushroom mixture and gently mix to combine with a large spoon. Turn your heat off. Start adding your pesto sauce in 3 tablespoons at a time. You don’t want the pasta too saucey, just enough to add great flavor. Add in about 1/4 cup of the reserved pasta water and carefully mix through. This will add in great flavor from the pasta and thin the sauce out enough to beautifully coat your pasta.
Depending on how you like your sauce, you may add in more pasta water to create a thinner sauce.
Plate into pasta bowls and spkinkle on some more grated Parmesan cheese. Enjoy!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Equipment

  • Large pot
  • Large deep skillet
  • Food processor or blender
  • Small skillet

Ingredients
  

  • 1 pound Fusilli dry pasta
  • 1 cup Prepared basil pesto
  • 2 tablespoons Olive oil
  • 16 ounces Cremini mushrooms, stems removed and sliced Also known as baby bellas.
  • 1/2 cup Grated parmesan cheese Plus extra for serving.
  • 1 cup Saved cooked pasta water About a cup to mix in with the pesto sauce.
  • 1/4 cup Toasted pine nuts For pesto sauce
  • 2 cloves Garlic For pesto sauce
  • 2 cups Washed, dried and packed basil leaves For pesto sauce
  • 1/2 teaspoon Salt For pesto sauce and to season mushrooms and pasta.
  • 1/4 teaspoon Pepper For pesto sauce and to season mushrooms and pasta.
  • 2/3 cup Extra virgin olive oil For pesto sauce
  • 1/2 cup Grated Parmesan cheese For pesto sauce

Instructions
 

  • In a small skillet, toast the pine nuts just until fragrant, moving them around in the pan to avoid burning for about 2 minutes. Remove and set aside.
  • In a food processor or blender, pulse the basil, pine nuts, salt, and pepper until finely chopped. With the food processor or blender running, gradually add enough of the olive oil to form a smooth consistency. Add in the grated parmesan cheese just until mixed through.
  • The pesto can last in the refrigerator for 2 days. Just cover tightly and refrigerate.
  • Bring water to a boil in a large pot. Once boiling, generously add salt to the water and add in the pasta. Stir every few minutes until cooked ‘al Dente’, about 8 minutes. Before draining, scoop out about 1 cup of the cooked pasta water and set aside.
  • While the water is boiling, heat the 2 tablespoons of olive oil in a large, deep skillet. Once the oil is glistening (hot), add in the sliced mushrooms. Cook over medium-high heat, stirring frequently. After about 3 minutes of cooking, season with salt and pepper. If the mushrooms are cooking too fast, lower the heat. You can ladle in some of the pasta water to scrape up any bits from the pan, adding more flavor from the mushrooms.
  • Once the pasta is cooked, drain and add it to the mushroom mixture, gently combining with a large spoon. Turn off the heat. Start adding pesto sauce in 3 tablespoons at a time. You don’t want it too saucy, just enough to add flavor. Add in about 1/4 cup of the reserved pasta water and carefully mix through to help coat the pasta beautifully.
  • If you prefer a thinner sauce, add in more pasta water to achieve the desired consistency.
  • Plate the pasta into bowls and sprinkle with more grated parmesan cheese. Enjoy!
Keyword Pasta
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Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Yvette

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

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