Wild Garlic Pesto & Mushroom Pasta
This pasta is a fresh take on a classic, built around simplicity and quality ingredients. Familiar Italian flavours meet the depth and texture of market-fresh mushrooms, creating a dish that feels both comforting and new. Light, seasonal, and quietly satisfying.
Ingredients
Mushrooms
- A mix of mushrooms such as: Yellow oyster mushroomsTarragon oyster mushroomsLion’s Mane mushrooms, torn into bite-sized pieces
Pasta & Sauce
- Pasta of your choice (long shapes like tagliatelle or linguine work beautifully)
- Wild garlic pesto (or any fresh, high-quality pesto)
Aromatics & Finishing
- Onion, finely chopped
- Garlic, finely chopped
- Fresh Flat Parsley, finely chopped
- Olive oil
- Lemon
- Grated Parmesan cheese
- Salt and freshly ground black pepper Season to Taste
Instructions
Start the Pasta
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve a small cup of the pasta water before draining.
Cook the Mushrooms
- Heat a wide pan over medium-high heat without adding oil.Add the mushrooms and cook, stirring occasionally, until they release their moisture and it evaporates. Continue cooking until the mushrooms begin to take on colour and develop a slightly crisp, meaty texture.Remove from the pan and set aside.*This step concentrates flavour and prevents the mushrooms from becoming soft or watery later.
Build the Base
Notes
Gut zu wissen
- Wild garlic pesto (Bärlauchpesto) is milder and fresher than classic basil pesto
- Cooking mushrooms without oil first is key to good texture
- Lemon at the end balances richness and lifts the flavours
- This dish is meant to feel light, not heavy — add pesto gradually
Shopping List
Fresh Produce
- Fresh mushrooms
(e.g. Yellow Oyster, Tarragon Oyster, Lion’s Mane — from the market or directly from Lion & Oyster) - Onions
- Garlic
- Lemon
- Optional: Fresh wild garlic (seasonal)
Chilled Section
- Wild garlic pesto
(or fresh basil pesto) - Parmesan cheese, in a block (for grating fresh)
Dry Goods
- Pasta
(tagliatelle, linguine, or penne) - Olive oil
- Salt & black pepper