Mushroom Pesto Pasta

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 51%
  • Fat: 10.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.1g
  • Carbohydrate: 20.9g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 231mg
  • Calcium: 0.0mg


  • 1 1/2 ounces sun-dried tomatoes
  • 1/2 cup hot water
  • 6 1/2 ounces linguine, uncooked and broken in half
  • 3 1/2 ounces fresh shiitake mushrooms, thinly sliced
  • 1/2 cup chopped shallots
  • 3 tablespoons olive oil
  • 1/2 cup commercial pesto sauce
  • 1/2 cup canned, drained roasted red peppers, cut into thin strips
  • 1/3 cup chopped fresh parsley


  1. Combine tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain tomatoes, and slice thinly; set aside.
  2. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  3. Saute mushrooms and shallots in hot olive oil until tender. Add tomato and pesto sauce; cook, uncovered, over medium heat 5 minutes. Add reserved pasta and pepper strips; stir well. Cover and cook an additional 5 minutes or until thoroughly heated. Sprinkle with fresh parsley, and serve immediately.
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