Pesto and Mushroom Linguine

A delicious vegetarian pasta dish, with the classic pesto flavours of basil, parmesan and pine nut. Whilst pesto is high in calories this clever recipe minimises them by using mushrooms in place of meat to still give that three dimensional texture. If you have calories to spare, you could add some chicken to this recipe for extra protein.

I love this dish, and its a firm favourite with my family. It’s so quick and simple, so its perfect for an easy tea on those busy week day evenings.

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Pesto and Mushroom Linguine

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  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 4 1x


Tasty, herby mushroom pasta



300g dried linguine

Half a jar of pesto

300g closed cup mushrooms


Fill a large pan with water and bring to the boil – add your pasta
Chop mushrooms, in to small pieces
Meanwhile, in a heavy based pan, and using a little spray oil, and fry off the mushrooms
Once they are fried, set them aside whilst you are waiting for your pasta to cook
Once the pasta is cooked, drain it and return to the pan
Add the mushrooms and pesto.
Stir through over a very low heat, until all the ingredients are combined.

Serve and enjoy!

  • Prep Time: 5
  • Cook Time: 20


  • Serving Size: 1
  • Calories: 220

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