Food/ Main Dishes

Egg Noodles With Sun-Dried Tomato Pesto and Mushrooms

Not all that is pleasing to the palate is pleasing to the eye. Take chili or lentil curry, for example: they both look like sludge, but we gobble them up without hesitation because we know they’re flippin’ delicious.

This dish may not be sludgy, exactly, but I can tell you that tossing egg noodles with pesto and mushrooms isn’t a recipe for *gorgeous*. (It’s amazing what a few sprinkles of fresh chopped parsley can do, though!)

It is, however, a 15-minute wonder that is effortless, quick, and tasty AF. Just what some of you need as the hectic school year creeps up, and just what my husband and I needed after some exasperating travel late last week.

And when I say exasperating travel, I’m talking about re-routed flights that caused missed connections, customer service desk blowouts, and traveling another four hours North from our flight destination in tornado warnings.

At least we made it out alive?

But we were sapped. We’re still sapped.

I really wish trains were less expensive…

This dish is a yummy hodgepodge derived from laziness

If this noodle-y recipe seems a little uninspired, that’s because it kind of is? I grew up in a household that spawned a lot of last-minute meals made up from whatever was left in the pantry. The words, “I’m just winging it” or “I’m making this up as I go along” would escape my both of my parents’ mouth most nights. Because of this, I think I owe a large chunk of my culinary creativity to Mom and Poppa.

Sometimes I use sun-dried tomato pesto, and sometimes I use regular ol’ pesto. In this recipe, I used both! (I’m so edgy, I know.) All variations are equally delicious.

Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
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Egg Noodles With Sun-Dried Tomato Pesto and Mushrooms

This 15-minute weeknight wonder is hassle-free, filling, and delicious. Toss egg noodles with mushrooms and pesto, and you're done!

Course Entree
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Author Killing Thyme

Ingredients

  • 4 oz egg noodles, uncooked
  • 2 TBSP butter
  • 2 cloves of garlic, minced
  • 2 TBSP minced shallots or red onion
  • 6 oz cremini or baby bella mushrooms, sliced thin
  • Kosher salt and cracked black pepper, to taste
  • 2 TBSP (divided) sun-dried tomato pesto *see notes
  • 2 TBSP (divided) basil pesto *see notes
  • 1/4 cup freshly grated pecorino romano or parmesan
  • Chopped fresh parsley, for garnish (optional)

Instructions

Egg noodles

  1. Cook the egg noodles as per the packages instructions. They usually take about 7-10 minutes to cook, so while you get your water boiling for that, you can start cooking the mushrooms.

Mushrooms

  1. Heat a non-stick pan or cast-iron skillet over medium-low heat. Melt the butter, then add the garlic and shallots. Allow to simmer lightly until the garlic is fragrant and the shallots are translucent — approx. 3 minutes.

  2. Add the sliced mushrooms to the pan and stir to coat in butter. Bring the heat to medium and cook, stirring often, until the mushrooms are tender. Hit the mushrooms with some salt and pepper, to taste. If you find that the pan becomes dry due to the mushrooms absorbing all of the butter, add a bit more butter.

  3. Once the mushrooms are tender, remove from heat and stir in 1 TBSP of sun-dried tomato pesto, and 1 TBSP of basil pesto (or just 2 TBSP of the pesto you're using if only using one kind). Toss to coast.

  4. Once the egg noodles are cooked, remove from heat. Reserve 1/4 cup of the pasta water, and drain the noodles of the rest. Put the noodles back into the now empty pot, and add the remaining pesto. Add the mushrooms. Stir, and bit by bit, add some of the reserved pasta water (1 TBSP at a time) to create a bit of a sauce allowing the pesto to coat the noodles more evenly. Finally, stir in the cheese!

  5. Transfer to dishes, garnish with fresh chopped parsley, and serve.

Recipe Notes

Though this recipe uses both sun-dried tomato pesto and basil pesto, you can use one or the other. All three variations have been tested and they're all equally delicious!

Egg Noodles With Sun-Dried Tomato Pesto and Mushrooms | Killing Thyme

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10 Comments

  • Reply
    Homemade Basil and Walnut Pesto - Killing Thyme
    September 11, 2017 at 12:53 pm […] some inspo for putting your pesto to use? These Egg Noodles With Sun-Dried Tomato Pesto and Mushrooms is an easy weeknight wonder that takes a measly 15 minutes (or less!) to throw […]
  • Reply
    Alexandra | Occasionally Eggs
    August 14, 2017 at 10:50 am Simple doesn't mean uninspired! I love egg noodles and pesto so putting them together sounds pretty friggin good!
  • Reply
    Isabelle @ Crumb
    August 13, 2017 at 10:55 pm I'm a big fan of "sludgy" food, especially when it's something nice and simple that can be thrown together in a few minutes using whatever's kicking around in the kitchen. This is definitely my kind of dish!
  • Reply
    Kim Copithorne
    August 12, 2017 at 12:19 am I am a fan of quick meals on days when you just don't really care nor know what to do! Your pictures are always beautiful! And yes it is amazing what a little bit of fresh herbs can do to brighten up a dish.
  • Reply
    diversivore
    August 11, 2017 at 6:59 pm Sludge! Hah! Kudos to you for saying it. Some foods just look like sludge. I think we all know they're good, but we food bloggers balk because we don't want to have to photograph them. Simple pasta dishes aren't always that sexy (but you're right - the right amount of chopped parsley does wonders), but they are SO good, and SO worthwhile. And just like chili or lentil curry, I'd wolf this down with joy. Cheers.
  • Reply
    Ayngelina (@Ayngelina)
    August 11, 2017 at 2:57 pm Egg noodles remind me of the 80s...actually so does sundried tomato pesto. I guess if we're wearing all our old clothes from high school again it's time to bring out the same good flavours.
    • Reply
      diversivore
      August 11, 2017 at 7:02 pm Me too, but hey - retro for the win! I've always been a little annoyed that those ingredients (especially sundried tomatoes) have a reputation as being 'over.' They're so good! Sundried tomatoes are not shoulder pads on Melanie Griffith in Working Girl - they deserve to stay in style. :D
  • Reply
    Gabrielle @ eyecandypopper
    August 11, 2017 at 2:02 pm Love those quick meals! Pasta dishes are always great to just throw a bunch of veggies in and call it dinner. This one looks even better with the egg noodles. Yum!
  • Reply
    Sharon
    August 11, 2017 at 12:21 pm I love the freedom of just tossing whatever into a soup, salad or casserole and then the triumphant feeling when it tastes delicious! And this looks just that, delicious. :) And, I'm in agreement about the parsley. If something looks blah, toss something green on it! Instant foodgawker worthy shot. :)
  • Reply
    The FoodOlic
    August 11, 2017 at 11:41 am Those improvised meals are what makes a food blogger good, I mean.. otherwise we would all be just eating Bolognese pasta;) I love this sunny dish! Simple yet bold in flavours! Beautilicious!
  • Leave a Reply