Creamy Mushroom and Pesto Pasta

1Cooking the Pasta Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

2Preparing the Mushroom and Cheese Topping In a large skillet, heat olive oil (1 tbsp) over medium heat. Add the sliced mushrooms (10 oz) and cook until they are golden brown and softened. Season with salt and pepper.

3Reduce the heat and stir in the grated Parmesan cheese (½ cup) until melted. Add the heavy cream (¼ cup), stirring continuously, until a creamy sauce forms. Remove from heat.

4Making the Pesto Sauce In a food processor, combine the basil leaves (1 cup), pine nuts (¼ cup), Parmesan cheese (½ cup), garlic (2 cloves), salt, and pepper. Pulse until finely chopped. Slowly drizzle in the olive oil (¼ cup) while the processor is running until the mixture becomes a smooth paste.

5Seasoning with Butter (2 tbsp) In a separate small saucepan, melt the butter (2 tbsp) over low heat. Add the garlic powder (½ tsp), onion powder (½ tsp), Italian seasoning (½ tsp), and red pepper flakes (¼ tsp). Cook for a minute while stirring continuously. Remove from heat.

6Combining the Components In the skillet with the mushroom and cheese topping, add the cooked pasta and toss to coat evenly. Stir in the prepared pesto sauce until well combined.

7Drizzle the seasoned butter (2 tbsp) over the pasta and gently mix to distribute the flavors evenly.

8Serve the creamy mushroom and pesto pasta hot, garnished with fresh basil leaves (1 cup) and extra Parmesan cheese (¼ cup) if desired.