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!
Prep Time 5minutes
Cook Time 7minutes
Total Time 12minutes
Author Killing Thyme
4ozegg noodles, uncooked
2cloves of garlic, minced
2TBSPminced shallots or red onion
6ozcremini or baby bella mushrooms, sliced thin
Kosher salt and cracked black pepper, to taste
2TBSP (divided)sun-dried tomato pesto*see notes
2TBSP (divided)basil pesto*see notes
1/4cupfreshly 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.
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!