Simple Mushroom Penne with Walnut Pesto #dinner #pasta

Simple Mushroom Penne with Walnut Pesto #dinner #pasta

You're realizing that you and me and those rich splashed mushrooms on pasta with a storing spoonful of flavor-stuffed natural vibed pecan pesto – we all, we simply have a place with one another. Kumbaya for eternity.

Above all, what this most exquisite season intends to me is natural, rich, fall comfort sustenance dishes like this are my every minute of every day/365. Pause, that doesn't work. Simply subtract the quantity of days from, as, return and tally the prior months, er, yet begin in… ugh. You recognize what I mean.

I mean Simple Mushroom Penne with Walnut Pesto throughout the day consistently. Would somebody please put a delicate, runny poached egg on this and have it for breakfast so we can really, truly, honestly state this is a throughout the day consistently thing? You would fundamentally be the victor of life.

When you're just working with three principle fixings – for this situation, pasta, mushrooms, and that delightful, tasty spread – you better ensure that every one of those fixings is first class as far as quality and taste. Since you just get THREE.

What's more, there is nothing more brilliant for your nourishment adoring faculties than a basic, moderate fixing blend where each flavor and surface just sparkles.

Also try our recipe One Pot Cajun Chicken Alfredo

Simple Mushroom Penne with Walnut Pesto #dinner #pasta

Basic Mushroom Penne with Walnut Pesto - made with simple fixings like Parmesan cheddar, entire wheat penne, mushrooms, garlic, and margarine.

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


  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small saut̩ pan over low heat with no butter or oil Рstir 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.
  3. 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.
  4. 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.

Read more our recipe : Chicken Meatballs With a Sweet, Savory, and Spicy Firecracker Sauce

For more detail :

Post a Comment