Rich Mushroom Pesto Cream Pasta
Chef Lee Jung-hyun’s Special Mushroom Pesto Pasta Recipe for the Whole Family
Create a delicious cream pasta that will delight your entire family using Chef Lee Jung-hyun’s viral mushroom pesto recipe from ‘Pyeonstaurant’! This special sauce is perfect for bringing everyone together, even those with picky eaters, for a delightful weekend lunch. Experience the harmonious blend of deep, rich mushroom pesto and smooth cream sauce, enhanced by a subtle truffle aroma for an unforgettable meal. Curious about how to make it? Check the link below to learn how to make your own mushroom pesto! ☆ How to Make Mushroom Pesto @7024891
Ingredients- 1/2 Onion (finely minced or thinly sliced)
- 6 cloves Garlic (minced or thinly sliced)
- 3-4 Button Mushrooms (sliced into bite-sized pieces)
- 100g Oyster Mushrooms (torn or sliced into bite-sized pieces)
- 7-8 Peperoncino (adjust to your spice preference)
- 5-6 Cherry Tomatoes (halved)
- Olive Oil, as needed
- Butter, as needed
- 250ml Heavy Cream
- 150ml Milk
- 230g Mushroom Pesto (store-bought or homemade)
- 270g Fettuccine Pasta (for 3 servings)
- 1/3 tsp Black Pepper
Cooking Instructions
Step 1
Begin by preparing all your fresh ingredients for the pasta. You can use any mushrooms you have on hand. I’ve also included cherry tomatoes, which add vibrant color and are packed with the health benefits of lycopene. Fresh ingredients are key to elevating the pasta’s flavor.
Step 2
Finely mince the onion so it melts into the sauce, enhancing its flavor. While thinly sliced onions also work, mincing them allows the sauce to thicken beautifully and become more delicious. Prepare about 230g of mushroom pesto for 3 servings. Using homemade pesto will add an extra special touch to your dish.
Step 3
☆ Cooking the Pasta: While the sauce is being prepared, cook your fettuccine. Fettuccine is a wide noodle that can stick together easily, so be sure to stir it occasionally while boiling for 7-8 minutes, or until al dente to your liking. A standard serving is about 100g per person, but we portioned ours at 90g per person. Since we were a little short on fettuccine, I added some farfalle pasta as well. Now, let’s get started on the delicious sauce while the pasta cooks!
Step 4
☆ Making the Mushroom Cream Sauce: In a pan, combine olive oil and butter. Heat over medium-low heat. Be careful not to burn the oil and butter as they have low smoke points. Add the minced garlic, peperoncino, and minced onion, and sauté until fragrant. Once the onions and garlic become translucent, add the prepared mushrooms and cook until softened. Stir in the mushroom pesto and mix well.
Step 5
Next, pour in the heavy cream (250ml) and milk (150ml), stirring gently to combine. Let the sauce simmer and thicken. Add freshly ground black pepper (1/3 tsp). You can season with salt to taste at this point. For an extra boost of umami, I recommend adding a tablespoon of fish sauce – my secret ingredient! Fish sauce adds a wonderful depth of flavor to the pasta. Adjust with salt for the final seasoning.
Step 6
Finally, add the halved cherry tomatoes and let the sauce simmer a bit longer until complete. Once the sauce is ready, add the cooked pasta and about 1-2 ladlefuls of pasta water. Stir everything together gently until the pasta is well coated with the sauce. Adjust the amount of pasta water based on your desired sauce consistency.
Step 7
Your delicious Mushroom Pesto Cream Pasta is now ready! All that’s left is to plate it beautifully. Your wonderful weekend meal, perfect for the whole family to enjoy, is complete. Serve immediately while hot!
