Mushroom Penne with Walnut Pesto

Mushroom Penne with Walnut Pesto

Savor a creamy mushroom penne tossed in a rich walnut pesto, finished with fresh Parmesan cheese and parsley.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 6

Calories 550 kcal

Ingredients

  

• 8 ounces penne pasta
• 4 tablespoons butter
• 16 ounces fresh sliced mushrooms
• 1/4 cup grated or shaved Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup fresh parsley, for topping
• 1 cup walnuts
• 1 1/2 cups packed greens (spinach or basil)
• 1/2 to 3/4 cup shredded Parmesan cheese
• 1/4 cup olive oil

Instructions

 

• Cook the penne pasta according to package directions until al dente. Drain and set aside.
• Toast walnuts in a dry pan over low heat until fragrant (about 5 min). Combine toasted walnuts, greens, 1/4 cup Parmesan, and 1/4 cup olive oil in a food processor. Pulse until mostly smooth for pesto.
• Heat butter in a wide skillet over medium heat. Add mushrooms and sauté until deeply golden brown (8-10 min).
• Add cooked penne to the skillet with the mushrooms. Stir to combine. Season with salt, pepper, and top with the remaining Parmesan cheese and fresh parsley.

Notes

– Toasting the walnuts is crucial for unlocking their full flavor.
– Use a mix of mushrooms for deeper flavor complexity.
– For a smoother pesto, add a splash of olive oil if needed.
– Don’t overcook the pasta; al dente is key!

Allergens: Tree nuts, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword mushroom penne walnut pesto

The technique that makes it

The success of this Mushroom Penne with Walnut Pesto hinges on two key techniques: properly sautéing the mushrooms and creating a bright, well-emulsified pesto. For the mushrooms, achieving a beautiful golden-brown sear is crucial. This isn’t just about aesthetics; it develops deep, complex flavors through the Maillard reaction. To achieve this, ensure your pan is adequately hot before adding the mushrooms and avoid overcrowding the pan. Overcrowding steams the mushrooms instead of searing them, resulting in a watery, less flavorful outcome. Cook the mushrooms in batches if necessary, allowing each batch to brown properly before removing and setting aside. This step concentrates their natural sugars and intensifies their earthy notes.

The walnut pesto requires careful balancing of ingredients and proper blending. The key is to achieve a creamy, cohesive sauce without it becoming oily or grainy. Start by toasting the walnuts lightly. This enhances their nutty flavor and makes them easier to break down. When blending, gradually add the olive oil while the food processor is running. This emulsifies the oil with the greens and cheese, creating a smooth, rich sauce. The amount of olive oil can be adjusted based on your desired consistency; start with 1/2 cup and add more if needed. Using fresh, high-quality greens like basil or spinach is also paramount for a bright, fresh pesto flavor.

Troubleshooting

• Mushrooms are watery and bland: This usually happens from overcrowding the pan or not using a high enough heat. Fix: Cook mushrooms in batches over medium-high to high heat, ensuring they have space to brown rather than steam. Don’t stir them too frequently in the initial stages of cooking.
• Pesto is too oily: You may have added the olive oil too quickly or used too much. Fix: If the pesto is already made, try adding a little more greens or a tablespoon of water to help re-emulsify. If making from scratch, add the olive oil very slowly in a thin stream while the processor is running.
• Pesto is too thick or pasty: Insufficient liquid or over-processing can cause this. Fix: Thin the pesto with a tablespoon of reserved pasta water or a little more olive oil until it reaches your desired consistency.
• Pasta is clumpy: Not enough water during cooking or failing to stir can lead to sticking. Fix: Ensure you use a large pot with plenty of boiling, salted water. Stir the pasta occasionally, especially in the first few minutes of cooking.

Substitutions

• Pasta: While penne is specified, other short pasta shapes like fusilli, rotini, or farfalle work well, as they hold the pesto and mushrooms nicely. Long pasta like spaghetti can be used, but may be less effective at capturing all the components.
• Walnuts: Pine nuts are the traditional choice for pesto and offer a milder, buttery flavor. Pecans or almonds can also be used, though they will impart a slightly different nutty profile.
• Greens: A mix of spinach and basil offers a balanced flavor. You can use all spinach for a milder taste or all basil for a more intense, classic pesto flavor. Arugula can be used for a peppery kick.
• Parmesan Cheese: Pecorino Romano offers a sharper, saltier alternative to Parmesan. For a dairy-free option, nutritional yeast can be used in the pesto, and a dairy-free hard cheese alternative can be used for serving.

Pro tips

• Toasting the walnuts is crucial for unlocking their full flavor.
• Use a mix of mushrooms for deeper flavor complexity.
• For a smoother pesto, add a splash of olive oil if needed.
• Don’t overcook the pasta; al dente is key!

Enjoy this simple yet spectacular mushroom penne with walnut pesto. It’s a versatile dish that’s sure to become a family favorite. Bon appétit!

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