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Mushroom Penne with Pesto

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A quick weeknight meal- ready in minutes and delicious!!

  • 20 ounces mushrooms, a mix of white and cremini, sliced
  • 2 tablespoons extra virgin olive oil
  • 3 ounces pancetta, chopped
  • 1 large shallot, sliced
  • 2 garlic cloves, sliced
  • ½ pound penne pasta
  • ½ cup pesto, store bought
  • Salt to taste

In a medium pan, bring salty water to a roaring boil and add the pasta. Cook according to the box directions.
In the meantime, in a large frying pan, heat the olive oil and add the pancetta. Saute till light brown on medium heat, for about 5 minutes. Add the shallot and garlic. Saute for another 3-4 minutes. Next, add the mushrooms and cook on high heat stirring constantly. They will wilt down to almost half their size. Add the cooked pasta and the pesto. Turn the heat off, stir and check for salt.

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Hi Leena,
Thanks for your comments. I am attaching a link of the frying pan I used for this dish.. it is my new best friend. I love using it!! The link if off my blog under marketplace. The price is pretty good as well.. I paid more for it couple of months ago. Also, I would love for you to write a review of the recipe once you make it.. it is helpful for others as well. Thanks again–


I Monica,
another great recipe from you. Thanks so much. Robert couldn’t get enough of it and was telling me constantly how much he loved it. That hadn’t happen in a while. The best of all- I did it in 15 Minutes.

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