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Pesto Mushroom Penne
Lunch • India
How to Make Pesto Mushroom Penne (Traditional & Healthy Version)
Pesto Mushroom Penne is a delightful fusion dish, combining the earthy flavors of mushrooms with the aromatic freshness of homemade basil pesto and the comforting texture of penne pasta. In India, fusion recipes like this have gained popularity, especially among urban food lovers seeking a blend of global techniques with local produce. The dish offers a balanced mix of carbohydrates, protein, and fiber, making it a health-conscious lunch option for those tracking calories. With mushrooms commonly known as 'khumb' and basil (tulsi) available in many Indian markets, this recipe adapts global flavors to an Indian palate. The addition of walnuts and olive oil in the pesto provides a nutty richness, while the use of whole wheat penne (atta pasta) increases the nutritional value. Pesto Mushroom Penne is perfect for festive gatherings like Diwali or Holi when families look for innovative yet wholesome dishes to serve. Its creamy, herby notes are well-suited for lunch, offering a refreshing change from traditional sabzis and rotis. Easy to prepare, this recipe is ideal for busy weekdays and can be enjoyed by vegetarians, making it a versatile meal for the whole family.
Ingredients(for 1 medium bowl (about 250g cooked pasta))
- 1.5 cups Whole wheat penne pasta (atta pasta) (atta pasta for health)
- 1 cup, sliced Fresh mushrooms (khumb) (button or oyster)
- 1 cup Fresh basil leaves (tulsi) (for pesto)
- 1/4 cup Walnuts (for pesto)
- 2 tbsp Olive oil (extra virgin preferred)
- 2 Garlic cloves (lehsun)
- 1/4 cup Grated paneer (for creamy texture)
- to taste Salt (namak)
- 1/2 tsp Crushed black pepper (kali mirch)
- 1 tbsp Lemon juice (nimbu ras)
- 1/2 tsp Chili flakes (optional, for Indian flavor) - optional
Instructions
- 1
Boil whole wheat penne pasta in salted water until al dente. Drain and set aside.
10 minutes
Add a dash of oil to prevent sticking.
- 2
Prepare pesto by blending basil leaves, walnuts, garlic, olive oil, lemon juice, and paneer until smooth.
5 minutes
Use fresh basil for best flavor.
- 3
Heat 1 tbsp olive oil in a tawa or pan. Sauté sliced mushrooms till soft and slightly browned.
5 minutes
Do not overcrowd the pan for even browning.
- 4
Add boiled pasta to the pan with mushrooms. Stir gently to mix.
2 minutes
Mix gently to avoid breaking pasta.
Why This Dish is Healthy
Choosing whole wheat pasta over refined flour increases fiber intake, helping with satiety and weight management. The use of mushrooms and paneer ensures a balanced macronutrient profile, supporting muscle maintenance and overall wellness. Olive oil and walnuts provide healthy fats beneficial for heart health. The recipe avoids heavy creams and processed cheese, making it a lighter, wholesome alternative for lunch. Incorporating fresh herbs and vegetables enhances micronutrient levels, supporting immune function.
This Pesto Mushroom Penne recipe uses whole wheat (atta) pasta, which is rich in dietary fiber and complex carbohydrates, supporting digestive health and sustained energy. Mushrooms provide essential nutrients such as B vitamins, selenium, and potassium, while paneer adds a good dose of protein and calcium. Walnuts and olive oil offer heart-healthy fats, omega-3s, and antioxidants. Basil is a source of vitamin K and other phytonutrients. The dish is low in saturated fat and contains no added sugars, making it suitable for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Use fresh basil for a vibrant pesto flavor.
- 💡Tip 2: Add a splash of reserved pasta water for extra creaminess.
- 💡Tip 3: Sauté mushrooms on high heat for best texture and taste.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to retain moisture. Avoid freezing as pesto may lose flavor.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 430.0 kcal |
