Creamy Pesto Fettuccine with Mushrooms & Tomatoes
Quick, easy, and super yummy!
Recipe type: Main Dishes, Pasta
  • 9 oz. fresh fettuccine (or whatever past you have on hand)
  • 8 oz. fresh mushrooms, sliced
  • Couple handfuls of cherry or grape tomatoes, halved
  • 2-4 garlic cloves, minced or smashed through a garlic press
  • ½ pint cream
  • Prepared pesto (I used 7 ounces MINUS ¼ cup since the pesto was leftover from the soup recipe, but I think a 7-ounce package will work just fine”¦no need to subtract out that ¼ cup”¦although you could make the Pesto Tortellini Soup the same week to coordinate!)
  • 2 handfuls fresh grated parmesan cheese, plus some for garnish
  • ½ to 1 teaspoon salt (to taste)
  • Olive oil for sautéing
  1. Prepare pasta according to package directions. Drain and drizzle with a bit of butter or olive oil to prevent sticking.
  2. While waiting for water to boil for the pasta, start working on the other stuff. Sauté the mushrooms in a tablespoon or two of olive oil until softened. Add garlic and tomatoes and sauté a few minutes more. Add cream, pesto sauce and salt; simmer to reduce until slightly thickened, about 5 minutes. Add parmesan cheese and stir until melted.
  3. Pour sauce over pasta and serve, sprinkled with fresh grated parmesan cheese and fresh chopped basil if you have it.
  4. A few things I think would be good to add, but I haven’t actually tried yet: a shallot sautéed with the mushrooms, spinach, or white beans.
Recipe by This Week for Dinner at