Creamy Pesto Pasta Crunch with Mushrooms
Dreaming of a dinner that’s comforting, creamy, and crowned with a crunchy, golden topping? This Creamy Pesto Pasta Crunch with Mushrooms hits every note. Earthy mushrooms, fresh basil pesto, a silky béchamel, and a garlicky panko topping—all tossed with pasta to create the ultimate vegan comfort food. Whether you're hosting or just treating yourself, this pasta dish delivers flavor and texture in every bite!
Ingredients
- 2 cups Plant milk – Forms the creamy base of the sauce
- 2 tablespoons All-purpose flour – Thickens the béchamel
- 1 small Onion finely chopped – Adds aromatic depth
- 2 tablespoons Vegan butter – Gives the sauce a rich flavor
For the Pesto:
- 1 cup Fresh basil – The herbaceous heart of your pesto
- 2 cloves Garlic – Brings a punchy savory note
- ¼ cup Seeds or nuts – Adds creaminess and body to the pesto e.g., pine nuts, sunflower seeds, cashews
For the Crunch:
- ½ cup Panko bread crumbs – The star of the crispy topping
- 2 cloves Garlic minced – Infuses the topping with bold flavor
- 2 tablespoons Olive oil – Helps toast the panko to golden perfection
- 2 tablespoons Nutritional yeast – Adds cheesy umami richness
For the Mushroom Base:
- 2 cups Mushroom medley sliced – A mix of cremini, shiitake, oyster, or any favorite mushrooms
- 8 oz Spaghetti noodles – Classic pasta base that holds the sauce beautifully
Instructions
Make the Béchamel
- In a saucepan, melt vegan butter over medium heat.
- Whisk in flour to form a roux.
- Slowly add plant milk, whisking constantly until smooth and thick.
- Add finely diced onion and cook until translucent and infused.
Cook the Mushrooms
- In a separate pan, sauté your mushroom medley no olive oil.
- Season with salt and pepper. Cook until golden and tender. Add vegan butter or olive oil.
Prepare the Pesto
- In a food processor, blend basil, garlic, nuts/seeds, olive oil, and a pinch of salt until smooth.
Mix the Sauce
- Stir the pesto into the béchamel sauce.
- Add the sautéed mushrooms and toss until well combined.
Cook the Pasta
- Cook spaghetti according to package instructions.
- Reserve a bit of pasta water, then drain and combine with the creamy mushroom pesto sauce.
Make the Crunchy Topping
- Sauté minced garlic in olive oil.
- Add panko, nutritional yeast, and a pinch of salt.
- Toast until golden and fragrant.
Assemble
- Spoon the creamy pasta into a serving dish.
- Generously sprinkle with the crunchy topping.
- Optional: broil for a minute or two to crisp the top even more!