This simple yet bold recipe pairs whole wheat penne with tender mushrooms, garlic-infused butter, and a luscious walnut pesto bursting with fresh basil and Parmesan. A hint of lemon brightens the dish, while toasted walnuts and extra olive oil lend depth. Enjoy a wholesome vegetarian pasta bursting with robust flavors.

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I made this Walnut Pesto Mushroom Pasta because it’s a healthy, filling meal that really packs a lot of nutrients. I cooked 8 oz whole wheat penne till al dente and sautéed 8 oz sliced mushrooms in 2 tbsp butter with 2 garlic cloves minced (or more if ya like) to build a tasty base.

I then added 1/2 cup roughly chopped walnuts that I toasted for extra crunch and mixed in 1 cup fresh basil leaves with 1/2 cup grated Parmesan cheese and 1/3 cup extra virgin olive oil. I finished it off with some salt, freshly ground black pepper, and a splash of 1 tbsp lemon juice if I wanted a little zing.

This dish provides good fiber from the whole wheat, healthy fats from the walnuts, and loads of flavor from the mushrooms, making it a great healthy mushroom pasta option for dinner.

Why I Like this Recipe

1. I really love how this recipe mixes a bunch of different flavors. The garlic, basil, and mushrooms all come together in a way that makes every bite super exciting and full of flavor.
2. I appreciate that its easy to make even though it tastes fancy. The walnut pesto adds a nutty, tangy kick and the steps are simple enough so I never get overwhelmed in the kitchen.
3. I like that its a healthier twist on a classic pasta dish, using whole wheat penne and fresh ingredients. It feels like I’m treating myself without feeling guilty about indulging a little.
4. I enjoy making this meal because its vegetarian and still really filling. The extra Parmesan and a squeeze of lemon juice makes it just the right balance between creamy, zesty, and comforting, even on a busy day.

Ingredients

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Whole wheat penne provides complex carbs, fibre, and gives lasting energy in every bite.
Walnuts offer healthy fats and protein, adding crunch and a nutty flavor.
Mushrooms bring earthy taste, vitamins, and low calories to lift the dish.
Basil leaves provide fresh, bright flavor and antioxidants for a zingy finish.
Parmesan cheese adds savory tang and protein, enriching this dish complexity.

Ingredient Quantities

8 oz whole wheat penne

8 oz mushrooms, sliced

2 tbsp butter

2 garlic cloves, minced (or more if ya like)

1/2 cup walnuts, roughly chopped and toasted

1 cup fresh basil leaves

1/2 cup grated Parmesan cheese (plus a little extra for topping)

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

1 tbsp lemon juice (optional, for a bit of zing)

How to Make this

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1. Bring a pot of salted water to a boil and cook the whole wheat penne until it’s al dente. Reserve about 1/2 cup of the pasta water and then drain the noodles.

2. While the pasta cooks, heat 2 tbsp of butter in a large skillet over medium heat. Add 2 minced garlic cloves and let them sizzle for about 30 seconds.

3. Toss in 8 oz of sliced mushrooms to the skillet and cook them for 5-7 minutes until they’re nice and tender.

4. In a food processor, combine 1/2 cup toasted walnuts, 1 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra virgin olive oil, 1 tbsp lemon juice (if using), a pinch of salt, and some freshly ground black pepper. Blend ’em until the mix is smooth but still a little chunky.

5. Add the drained pasta to the skillet with mushrooms and garlic, stirring gently to mix everything together.

6. Pour the walnut pesto over the pasta and toss to combine well. If the sauce seems too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.

7. Taste the dish and adjust the salt and pepper as needed.

8. Serve it hot with a sprinkle of extra Parmesan cheese on top and enjoy your meal!

Equipment Needed

1. A large pot for boiling your whole wheat penne
2. A colander for draining the noodles
3. A large skillet for cooking the garlic and mushrooms
4. A food processor to blend your walnut pesto
5. A knife and cutting board to prep your garlic, mushrooms and basil
6. Measuring cups and spoons for the butter, olive oil, lemon juice and walnuts
7. A spatula or wooden spoon for tossing the ingredients together

FAQ

How do I properly toast the walnuts? A: Toast 'em in a dry pan on medium heat for a few minutes till they start gettin golden. Just keep an eye on 'em so they dont burn.

Can I use a different type of pasta instead of whole wheat penne? A: Yeah, you totally can. Regular penne or even spaghetti works just fine if that's what you have on hand.

Is it possible to swap walnuts with another nut? A: Sure thing, you can try pine nuts or even almonds, but walnuts bring that unique earthy flavor to the dish that kinda makes it special.

Do I really need to use lemon juice in this recipe? A: The lemon juice is optional – it gives a little zing but if you dont like it or dont have it, just leave it out.

How do I know when the mushrooms are done? A: Cook the mushrooms in butter and garlic until they're soft and slightly browned. They should release their juices and get a little crispy at the edges.

Walnut Pesto Mushroom Pasta Recipe Substitutions and Variations

Instead of whole wheat penne, you can use regular penne or even gluten-free pasta if that’s what you got.
If you don’t have mushrooms, try using baby bella or portobello slices for a different, but tasty twist.
Out of walnuts? Almonds or pecans work just as good, giving your dish a similar crunch and flavor.
No fresh basil? A mix of basil and parsley or even a bit of cilantro can still bring a fresh note to the pesto.
If you’re short on Parmesan cheese, Pecorino Romano or nutritional yeast (for a vegan option) can be a decent substitute.

Pro Tips

1. When you’re toasting those walnuts, keep a close eye on them ’cause if they burn, it’ll ruin the taste of your pesto – a light, even toast brings out a nutty flavor really well.

2. Don’t overcook your garlic too much in butter, it just gets bitter. Let it sizzle really briefly so you get all that flavor without ruining the overall vibe of the dish.

3. If your pesto ends up too thick, add pasta water slowly – a little at a time – until you get just the right consistency. This also helps the sauce stick better to the noodles.

4. Try blending the walnuts, basil, and cheese until they’re mostly smooth but still have a bit of texture. It gives the pesto that perfect mix of creamy and chunky which really makes the dish pop.