What’s better than pesto on pasta? Pesto with sauteed mushrooms on pasta!
I made the pesto, and then sauteed the mushrooms in olive oil. I used oyster mushrooms, ’cause that’s what I had in the house, but you can experiment making this with different types of mild flavored mushrooms. When the mushrooms are soft, stir the pesto into the mushrooms and serve over pasta. I used brown rice penne in the picture above and it worked great.
Heat a large pot of water until boiling fast. Add 1 tsp salt, 1/2 pound pasta, and 1 tsp olive oil. Cook until al dente. While heating water and cooking pasta, make the pesto and mushrooms.
1 small clove garlic
1 bunch fresh whole basil leaves, thick stems discarded (I got mine for $1 at the San Francisco Civic Center Farmer’s Market)
1 bunch curly parsley, thick stems discarded
¼ cup pine nuts
½ cup grated Parmesan cheese
½ tsp sea salt
¼ cup extra virgin olive oil
1/4 cup cooking water from pasta
Pulse garlic in a food processor until finely minced. Add all ingredients except oil and pulse until fine. While processor is running, drizzle in oil and cooking water and pulse until almost smooth.
Rinse 1/2 pound mushrooms and chop roughly. Heat 1 Tb olive oil in a frying pan and add mushrooms. Sprinkle with a few shakes sea salt and saute until soft.
When mushrooms are cooked, stir in pesto
Mix cooked pasta with mushroom-pesto.