Mushroom Pesto Pasta is a simple dish that requires minimal prep time and tastes gourmet! The pesto has a cashew base and is completely dairy-free. Serve with your favorite pasta for a quick and easy weeknight dinner!
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Why you'll love this recipe:
- Minimal prep time.
- Simple ingredients.
- Great for weeknight dinners.
- Easy to prepare.
- Gluten-Free & Dairy-Free.
- Vegetarian & Vegan Friendly.
Love pesto recipes?! Check out my Pesto Chicken Wraps, Avocado Lemon Pesto, and Pesto Chicken Pasta Salad!
🍴Ingredient Notes
- Gluten-Free Pasta - I used Jovial Brown Rice Pasta, but any gluten-free pasta will work with this recipe.
- Baby Bella Mushrooms - These are my personal favorites - you can purchase them pre-sliced to save on prep time!
- Sweet Onion - Thinly sliced sweet onion is best. You can also swap for a red onion.
- Basil - Fresh basil is what gives this recipe a lot of the flavor. Make sure you pack the basil into the measuring cups.
- Raw Cashews - It's important to use raw cashews without added salt or oils. I found mine at Trader Joe's! You can also sub for pine nuts which is usually found in traditional pesto recipes.
- Lemon Juice - Fresh or pre-squeezed lemon juice will work. (Fresh is always best!)
- Olive Oil - I would not swap for any other oils. You'll need olive oil for the pesto and to cook the onions & mushrooms.
- Garlic - Fresh garlic works best for this recipe, but you can also swap for ½ teaspoon of garlic powder.
- Spices - Pesto is a simple recipe that doesn't require many spices! Just add salt and black pepper to enhance the other flavors.
🍴Step by Step Instructions
Step 1: Blend Pesto
Start by adding all ingredients in a food processor or blender. Blend until pesto is a smooth and creamy consistency. (Add water if needed.)
Step 2: Cook Mushrooms & Onions
In a large sauté pan add olive oil, sliced onions, and mushrooms. Cook on medium heat covered, stirring occasionally.
Step 3: Cook Pasta
In a separate pot add gluten-free pasta and cook according to the package instructions.
Step 4: Combine Ingredients
Finally, add the cooked pasta, pesto, and a little pasta water into the pan with cooked onions and mushrooms. Stir well and serve hot!
Expert Tips
- To save on time, use premade pesto sauce!
- Use a little of the pasta water to thin out the sauce. (About ½-1 cup.)
- Top the pasta dish with chopped cashews and freshly chopped basil.
- To make this dish a little heartier, serve with chicken or steak!
How to store leftovers
Store leftover pasta in the refrigerator for up to 5 days in an airtight container.
More pasta recipes!
After you make this Mushroom Pesto Pasta, make sure to leave a comment & rate the recipe!
Recipe
Mushroom Pesto Pasta
Equipment
- Large Saute Pan
Ingredients
- 12 Ounces Gluten-Free Pasta
- 4-6 Cups Baby Bella Mushrooms, Thinly Sliced
- 1 Sweet Onion
- 1 Tablespoon Olive Oil
Pesto Ingredients
- 2 Cups Basil
- ¾ Cup Raw Cashews
- ⅓ Cup Lemon Juice
- 2 Tablespoons Olive Oil
- 2 Cloves of Garlic
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding all ingredients in a food processor or blender. Blend until pesto is a smooth and creamy consistency. (Add water if needed.)
- In a large sauté pan add olive oil, sliced onions, and mushrooms. Cook on medium heat covered, stirring occasionally.
- In a separate pot add gluten-free pasta and cook according to the package instructions.
- Finally, add the cooked pasta, pesto, and a little pasta water into the pan with cooked onions and mushrooms. Stir well and serve hot!
Notes
Expert Tips
- To save on time, use premade pesto sauce!
- Use a little of the pasta water to thin out the sauce. (About ½-1 cup.)
- Top the pasta dish with chopped cashews and freshly chopped basil.
- To make this dish a little heartier, serve with chicken or steak!
How to store leftovers
Store leftover pasta in the refrigerator for up to 5 days in an airtight container. ** See full post for more information and step by step photos.Nutrition
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