Mushroom Pesto Cream Pasta
Chef Lee Jung-hyun’s ‘Pyeonstorang’ Mushroom Pesto Cream Pasta Recipe. A delightful fusion using homemade mushroom pesto, perfect for a quick brunch, a stylish home party, or a satisfying one-bowl meal. Enhanced with fresh cream for a luxurious finish.
Quickly create a restaurant-quality cream pasta using Lee Jung-hyun’s special mushroom pesto, featured on the TV show ‘Pyeonstorang’! For instructions on how to make the mushroom pesto itself, please refer to my recipe at @7024392. Enjoy this elevated pasta dish!
Pasta Ingredients
- Spaghetti pasta, 100g
- Butter, 1 tsp
- Mushroom pesto, 2 Tbsp (generous)
- Heavy cream, 250ml
- Pasta water, 50ml
- Onion, 1/8
- Garlic, 2 cloves (or 1/2 Tbsp minced garlic)
- Button mushrooms, 2
- Shiitake mushrooms, 2
- Grana Padano cheese, 1 Tbsp
- Salt, 1/3 – 1/2 tsp (adjust to taste)
- Whole black pepper, freshly ground (about 5 twists)
- Arugula, a handful
- Crushed red pepper flakes, a pinch
Cooking Instructions
Step 1
First, bring a generous pot of water to a rolling boil. Add the spaghetti pasta (100g) and cook for about 9 minutes, which is 1 minute less than the package instructions. Reserve about 50ml of the starchy pasta water before draining.
Step 2
Clean the button and shiitake mushrooms and slice them thinly. Finely dice the onion. Gently wash the arugula, pat it dry, and separate the leaves. Mince the garlic or slice it thinly if using whole cloves.
Step 3
Heat a pan over medium heat and add the olive oil and 1 tsp of butter. Once the butter is melted, add the sliced or minced garlic and diced onion. Sauté until the garlic is fragrant and the onion is translucent. Then, add all the sliced mushrooms and cook until they are lightly browned and tender.
Step 4
Once the mushrooms are fragrant, add 2 generous tablespoons of mushroom pesto to the pan. Stir and cook for about a minute to release the pesto’s aromas. Pour in the heavy cream (250ml) and stir well to incorporate the pesto smoothly. Bring the sauce to a gentle simmer.
Step 5
To the simmering sauce, add the reserved pasta water (50ml) and stir. Grate in 1 Tbsp of Grana Padano cheese and stir until melted. Freshly grind about 5 twists of black pepper over the sauce. Season with salt, starting with 1/3 tsp, and taste. Add more salt if needed, up to 1/2 tsp, to reach your desired flavor. (Note: The original recipe’s salt amount might be high; it’s safer to start low and adjust.) Add the drained spaghetti to the sauce and toss for about 1 minute, ensuring the pasta is well coated.
Step 6
Serve the pasta immediately onto a plate. Garnish with fresh arugula leaves and a pinch of crushed red pepper flakes for a touch of heat. Your delicious Mushroom Pesto Cream Pasta is ready to be enjoyed!
