Pasta Pesto Rosso with Shiitake Mushrooms
Penne coated in creamy red pesto, with the earthy umami slices of stir-fried shiitake mushrooms nestled in every bite, creates nothing less than an irresistibly flavorful and comforting dish!
Ingredients
- 150 g Shiitake Mushrooms thinly sliced
- 400 g Pasta (Penne)
- 1 tbsp Butter unsalted
- 20 ml Olive Oil
- 30 ml Reserved Pasta Water
Pesto Rosso (Red Pesto)
- 8 pieces Sun Dried Tomatoes
- 4 cloves Garlic
- 1 Roasted Sweet Point Pepper/Paprika
- 10 Green Olives
- 20 g Fresh Basil
- 1 tsp Salt
- 20 g Capers
- 40 g Whole Almonds toasted
- 30 g Pine Nuts toasted
- 15 g Parmigiano Reggiano shredded
Instructions
- Prepare the penne and cook it al dente according to the instructions on the packet. Before draining, reserve about 30 ml of pasta water, then drain the rest using a colander.
- After the penne has cooked, combine all the pesto ingredients in a mixing bowl and blend using an immersion blender until a smooth paste forms and everything is evenly combined. Set aside.
- In a pan, heat olive oil and butter over medium heat. The combination of olive oil and butter prevents the butter from burning while enhancing the flavor. Once heated, add the sliced shiitake mushrooms and stir-fry for about 5–6 minutes or until lightly browned.
- Turn off the heat, then add the pesto and the pasta in the hot pan. Mix until everything is well incorporated. If the pesto is too thick, gradually add the reserved pasta water, start with 10 ml and add more if needed until the desired consistency is reached.
- Serve immediately, optionally garnished with more shredded Parmigiano Reggiano and some fresh basil.
Notes
SUBSTITUTIONS
Use any pasta at hand!
MUSHROOMS
If you are not a big fan of shiitake mushrooms or even mushrooms in general, omit the mushrooms.
STORAGE
Store in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or olive oil to loosen the pasta as the pesto tends to thicken when cold.