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.
Egg Noodles With Sun-Dried Tomato Pesto and Mushrooms
- 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)
- 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.
- 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.
- 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.
- 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.
- 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!
- Transfer to dishes, garnish with fresh chopped parsley, and serve.