A hearty, meatless lunch is created by coating penne pasta in a rich, earthy mushroom pesto sauce. Add pesto over freshly made penne pasta, crostini, or use it as a dipping sauce for pita crisps with Italian seasoning.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
- 1 shallot, chopped
- 1 cup toasted pine nuts
- ¼ cup extra-virgin olive oil
- ¼ cup vegetable broth
- 3 cloves garlic, chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup Parmesan cheese, grated
Instructions
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.
- Stir Parmesan cheese through blended mixture until incorporated.
- Don’t add the Parmesan to the food processor, or it could melt and become stringy.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 474 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I made this to go over penne pasta for dinner. JJ and I both liked it. I think this recipe would be best served as Horderves. Although we liked it, the recipe was filling & too much to have just for a main meal. To me, the recipe is more as a pesto then a dinner. Good though. Thanks for the recipe!
I made this as a dip instead of a sauce. I followed the recipe adding some walnuts as I didn’t have enough pine nuts. I served it to guests with pita chips and everyone loved it.
This was delicious! I used chicken broth in stead of vegetable broth and just a bit of pine nuts (because they are expensive) I used walnuts instead! I ended up adding about 1 cup of water because the mixture was very thick. I added a little bit of red papers flakes at the end.
Made exactly like the recipe. Looked like barf-tasted like barf-made me barf.
Because my Fiance’ and I have started a Plant Based Diet and loving it!; I added 1 yellow squash cut into large chucks and sliced thin pcs of carrots. Otherwise, I followed this fabulous recipe. Thanks
Yum! Made this mostly as written (omitted garlic). So good!
Very tasty! I substituted for Pecans as I didn’t have Pine Nuts and also used Red Wine instead of broth. It gave it lots of favor! Makes ALOT so be prepared to share or freeze the leftovers. Also, remember that this is pesto so you don’t use it like a pasta sauce; you only use a tablespoon or two over the rice/pasta; if you use too much then it’s overpowering.
Not very pretty, but absolutely delicious. I did not change anything and we loved this recipe! It doesn’t seem like enough to serve 6, but it is quite filling; we will probably get 4 or 5 servings out of it served with pasta. The leftovers are also great. I would love to top a nice hot beef sandwich with this stuff. Thanks so much for sharing, Jewels Cooks!
I changed this with my subs, but I do have to brag that THIS IS SUPER! I used onion instead of the shallot, pecans instead of the pine nuts, and red wine instead of the vegetable broth. It was easy to make, smells delightful, and tastes magnificent! Thanks for the recipe!