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+ servings

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


  • 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)


Egg noodles

  • 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!