Description
A creamy and savory pesto pasta dish made with penne, sautéed mushrooms, sundried tomatoes, and a rich basil pesto sauce, finished with a sprinkle of Parmesan cheese for added flavor. Perfect for a quick, satisfying meal.
Ingredients
Scale
- 1 cup basil pesto
- 1/2 cup sundried tomatoes, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 lb penne pasta
- 1/2 cup grated Parmesan cheese
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- In a large pan, sauté mushrooms and sundried tomatoes until tender, about 5-7 minutes.
- Add garlic to the pan and cook for another minute until fragrant.
- Stir in basil pesto and heavy cream, then simmer for a few minutes to combine the flavors.
- Toss the cooked pasta into the pesto sauce, mixing well to coat the pasta evenly.
- Serve the pesto pasta topped with a sprinkle of Parmesan cheese.
Notes
- You can add spinach or arugula for extra greens.
- For a vegan version, substitute the cream with coconut milk or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes