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Pasta Pesto Rosso with Shiitake Mushrooms
Minaa
1 May 2024
Penne coated in creamy red pesto, with the earthy umami slices of stir-fried shiitake mushrooms nestled in every bite, creates nothing less than an irresistibly flavorful and comforting dish!
If you have no idea what to cook tonight, try this Pasta Pesto Rosso with Shiitake Mushrooms recipe! Flavour-packed, simple, timeless dish, and it is done in 30 minutes. This is also a perfect beginner pasta to make if you want something incredibly flavorful yet easy. Not to mention, this recipe is perfect for lunch or a busy weeknight. Also, there is something very comforting about this pasta that I can’t resist making and eating it—I’ve literally eaten this four times just this week; it’s that good!
Reviews
Ingredients:
Adjust Servings
| 1tbsp Butter Unsalted | |
| 150g Shiitake Mushrooms thinly sliced | |
| 20ml Olive Oil | |
| 400grams Penne | |
| 30ml Reserved Pasta Water |
Pesto Rosso (Red Pesto)
| 8 Sun Dried Tomatoes halved/quartered | |
| 4cloves Garlic | |
| 20g Capers | |
| 1 Roasted Sweet Point Pepper/ Paprika | |
| 10 Green Olives | |
| 30g Pine Nuts | |
| 40g Whole Almonds | |
| 18g Fresh Basil | |
| 1tsp Salt | |
| 30ml Olive Oil | |
| 15g Parmigiano Reggiano (optional) shredded |
Nutritional Information
620 kcal
Calories
28 g
Total Fat
650 mg
Sodium
5 g
Dietary Fiber
15 g
Protein
12 mg
Vitamin C
10 mg
Cholestrol
65 g
Carbohydrates
5 g
Sugar
450 IU
Vitamin A
3 mg
Iron
Directions
1.
Prepare the Ingredients
Slice the shiitake mushrooms into thin pieces and set them aside.
Mark as complete
2.
Cook the Pasta
Prepare the penne and cook it al dente according to the instructions on the packet. Before draining, reserve about 30 ml of pasta water, then drain the rest using a colander.
Mark as complete
3.
Make the Pesto Rosso
As the penne is cooking, combine all the pesto ingredients in a mixing bowl and blend using an immersion blender until a smooth paste forms and everything is evenly combined. Set aside.
Mark as complete
4.
Sauté the Shiitake Mushrooms
In a pan, heat olive oil and butter over medium heat. The combination of olive oil and butter prevents the butter from burning while enhancing the flavor. Once heated, add the sliced shiitake mushrooms and stir-fry for about 5–6 minutes or until lightly browned.
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5.
Incorporate the Pesto Rosso
Reduce the heat to low, then add the pesto and salt. Mix until everything is well incorporated. Let it cook for 30 seconds, and optionally, add shredded Parmigiano Reggiano for extra depth of flavor. Stir well and cook for an additional 20 seconds.
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6.
Combine with Pasta
Add the cooked penne to the pan and mix until it is uniformly coated with the pesto sauce. If the sauce is too thick, gradually add the reserved pasta water—start with 10 ml, stir, and add more if needed until the desired consistency is reached.
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7.
Garnish (optional) & Serve
Cook for another minute, then remove the pan from heat. Serve immediately, optionally garnished with more shredded Parmigiano Reggiano and some fresh basil.
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Notes
Substitutions: Pasta - One of the best things about this recipe is that it pairs well with a wide range of pasta such as spaghetti, fusilli, fusilli col buco, penne, gemelli, maccheroni (nope, it’s not the one used with mac and cheese – don’t worry, I had the same confusion), elbows (yup, this one is the one used for mac and cheese), and even gnocchi! Pick any pasta mentioned above and roll with it! | Vegetables: If you are not a big fan of shiitake mushrooms or even mushrooms in general, you can opt for vegetables such as spinach, broccolini, or even kale. Alternatively, you can also enjoy the red pesto pasta without the addition of mushrooms or vegetables. To Parmigiano Reggiano or not to Parmigiano Reggiano?: It is common to add Parmigiano Reggiano with the rest of the ingredients and then blend it all together. However, this recipe gives the option to add it during the cooking and/or as garnish, which is perfect if you are vegan, lactose intolerant, don’t like cheese or Parmigiano Reggiano, or if you just don’t have it on hand. | Butter - If you are vegan or lactose intolerant, you can just omit the butter and instead use 40 ml of olive oil to stir fry the shiitake mushrooms/vegetables.
Storage: Store the leftover Pasta Pesto Rosso with Shiitake Mushrooms in an airtight container for a maximum of 2 days. Before consumption, heat it up in a pan over medium heat without oil. Add about 10 ml of water (or more if the consistency is too thick) and mix well. Stir-fry until warm, then serve.
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