One-Pot Creamy Mushroom Pesto Pasta

Classic basil pesto, with its mix of nutty, cheesy, garlicky flavors, is one of the greatest condiments there is. But creamy pesto is even better. It turns the vibrant sauce into something a little richer and more satisfying — perfect for coating long strands of al dente linguine. I like to think of it as Alfredo’s lighter, brighter cousin.

Here, that sauce comes to life in the same pot as the pasta. As the pasta cooks, the starchy, salty water combines with the pesto and creamy mascarpone cheese to create a silky sauce that clings to the noodles. When combined with tender mushrooms and plenty of garlic, you’ve got a pretty brilliant vegetarian dinner.

Below, I’m sharing the easiest version of this recipe: Everything goes into the pot at the same time and cooks until the liquid evaporates. But if you have a few extra minutes, you can coax a little more flavor out of the mushrooms and garlic by sautéing them in the pot with a splash of olive oil before adding the rest of the ingredients.

As for this recipe’s “creamy” component, I prefer mascarpone for its soft, light texture and mild, milky flavor. But this recipe works just as well with whole-milk ricotta cheese, whole-milk plain Greek yogurt, or even heavy cream, so don’t hesitate to use what you’ve got on hand (although know that low-fat versions will curdle).

Lastly, if you can find it, Gotham Greens’ pesto is the best store-bought pesto I’ve ever tasted. You can thank me later.

More one-pot pasta recipes you’ll love: These Magical One-Pot Pasta Recipes Only Need 5 Ingredients and a Glance