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Creamy Pesto Mushroom Spaghetti
Lunch • India
How to Make Creamy Pesto Mushroom Spaghetti (Traditional & Healthy Version)
Creamy Pesto Mushroom Spaghetti is a delightful fusion dish that brings together the robust flavors of earthy mushrooms, aromatic basil pesto, and perfectly cooked spaghetti. While spaghetti is not native to India, this recipe has been embraced in many Indian homes, especially in urban centers and during festive gatherings like house parties or potlucks. The use of fresh, local ingredients such as basil (tulsi), mushrooms, and homemade paneer makes it a wholesome and health-conscious choice for lunch, particularly for vegetarians seeking a protein-rich meal. This Creamy Pesto Mushroom Spaghetti recipe is ideal for those who crave a creamy, herby pasta without compromising on health. By substituting heavy cream with toned milk and paneer, the dish maintains its creamy texture while lowering saturated fat content. The addition of walnuts (akhrot) in the pesto adds a nutritious twist, providing omega-3 fatty acids. This recipe is a wonderful example of how global flavors can be adapted to suit the Indian palate, making it a favorite during festivals like Diwali, Holi, or during special weekend lunches with family. The vibrant green color and rich aroma make it visually appealing and satisfying, perfect for impressing guests or enjoying a comforting meal at home.
Ingredients(for 1 medium bowl (about 200g cooked spaghetti with sauce and mushrooms))
- 120g Whole wheat spaghetti (atta spaghetti)
- 200g Button mushrooms (sliced)
- 1 cup Fresh basil leaves (tulsi)
- 50g Paneer (homemade or fresh)
- 2 tbsp Walnuts (akhrot)
- 1.5 tbsp Olive oil (can use cold-pressed)
- 3 Garlic cloves (finely chopped (lehsun))
- 1/4 cup Low-fat milk (toned doodh)
- 1/2 tsp Black pepper powder (kali mirch)
- to taste Salt (namak)
- 1 tsp Lemon juice (nimbu ras) - optional
Instructions
- 1
Boil the whole wheat spaghetti in plenty of salted water until al dente. Drain and toss with a few drops of olive oil to prevent sticking. Set aside.
10 minutes
Do not overcook the spaghetti; slightly firm texture gives the best results.
- 2
Prepare the pesto by blending basil leaves, walnuts, paneer, one garlic clove, olive oil, lemon juice, salt, and pepper into a coarse paste. Add milk gradually for a creamy consistency.
5 minutes
Use chilled milk to keep the pesto vibrant green.
- 3
Heat the remaining olive oil in a kadhai or non-stick pan. Add chopped garlic and sauté until fragrant. Add sliced mushrooms and cook on high heat until golden and moisture evaporates.
6 minutes
Do not overcrowd the pan; this helps mushrooms brown evenly.
- 4
Reduce the flame to low. Add the prepared pesto to the mushrooms and mix well. Cook for 1-2 minutes, adding a splash of milk if needed to thin the sauce.
2 minutes
Keep stirring to prevent the pesto from sticking to the pan.
Why This Dish is Healthy
By replacing refined pasta with whole wheat (atta) spaghetti and cream with low-fat milk and paneer, this recipe delivers more fiber, protein, and nutrients with fewer empty calories. The inclusion of mushrooms and nuts boosts the micronutrient content, supporting immunity and energy levels. It’s light yet filling, making it an excellent lunch option for those aiming for weight management or a wholesome vegetarian diet.
This Creamy Pesto Mushroom Spaghetti is a balanced meal, providing complex carbohydrates from whole wheat spaghetti, quality protein from paneer, and healthy fats from walnuts and olive oil. Mushrooms are low in calories and rich in B vitamins, selenium, and antioxidants. Basil adds vitamin K and essential oils, while walnuts contribute omega-3s. The use of low-fat milk and paneer keeps saturated fats in check, making it suitable for heart health. This dish also provides dietary fiber, supporting digestive wellness.
Pro Tips
- 💡Tip 1: Always use fresh basil for the best flavor and vibrant color in your pesto.
- 💡Tip 2: Sauté mushrooms on high heat to prevent them from becoming soggy.
- 💡Tip 3: Toss spaghetti directly into the sauce for even coating and enhanced flavor.
Storage & Serving
Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the tawa or microwave, adding a splash of milk to refresh the sauce.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
