These Simple Mushroom Penne with Walnut Pesto are made with easy ingredients like Parmesan cheese, whole wheat penne, mushrooms, garlic, and butter. Vegetarian.
For the pasta:
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
1/4 cup grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping
For the walnut pesto:
1 cup walnuts
1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
1/2 to 3/4 cup shredded Parmesan cheese
1/4 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.
Nutrition is for 6 servings including pesto.
This recipe is high in fat primarily because of the walnuts, butter, and Parmesan cheese. If you’re looking to lighten it up a little bit, I’d start by omitting the Parmesan cheese.