Wild Mushroom Pesto Bucatini

Wild Mushroom Pesto Bucatini is a sumptuous creation that marries the rustic charm of wild mushrooms with the luxurious smoothness of homemade pesto, all swirled around the thick and satisfying strands of bucatini pasta. This dish, rich in flavors and textures, is a testament to the beauty of combining simple, high-quality ingredients to produce a meal that transcends the ordinary, making it a perfect choice for both quick weeknight dinners and special occasions.

The wild mushrooms are at the heart of this dish and have been selected for their depth and variety of flavors. Whether using fresh mushrooms like chanterelles, porcini, or morels or rehydrated dried mushrooms, this recipe harnesses their earthy, meaty qualities reminiscent of the forest’s bounty. When sautéed, these mushrooms release their flavors and aromas, which are then intensified as they’re blended into a rich, chunky pesto.

The pesto itself is a twist on the traditional basil-based version. Here, parsley and thyme provide the herbal backbone, offering fresh, peppery, and slightly lemony notes that beautifully complement the mushrooms’ umami depth. Adding walnuts introduces a nutty texture and a buttery richness, further enhanced by including Parmesan cheese, lending the pesto a subtle salty sharpness that enhances its complexity.

Lemon juice is a critical component, its brightness cutting through the richness and balancing the dish with its zesty vigor. As the lemon melds with the extra virgin olive oil, it creates a pesto that is not only fragrant and flavorful but also has a luscious, creamy consistency perfect for clinging to the noodles.

Bucatini, with its thick, hollow strands, is an ideal pasta choice for this recipe, as its heft pairs well with the robustness of the mushroom pesto. The pasta’s ample surface area and tubular shape make it perfect for capturing and holding the sauce, ensuring each forkful is as flavorful as the last.

Assembling the dish is a tactile pleasure: the warm, cooked bucatini is tossed with the freshly made wild mushroom pesto, allowing the heat from the pasta to activate the aromas of the herbs and mushrooms, filling the kitchen with an enticing scent. The pasta is then plated and garnished with more freshly grated Parmesan, which melts slightly upon contact, and a sprinkle of chopped parsley for a pop of color and freshness.

Perfect for an intimate dinner or as a centerpiece for a gathering of friends and family, Wild Mushroom Pesto Bucatini is a celebration of comforting and exotic flavors. It invites you to savor each bite and leaves you with a lasting impression of having had something extraordinary.

Wild Mushroom Pesto Bucatini

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Wild Mushroom Pesto Bucatini is a rich and earthy dish featuring al dente pasta coated in a robust, herby wild mushroom pesto enhanced with fresh parsley, thyme, and Parmesan. It is perfect for a gourmet dining experience.

Ingredients

• 12 ounces 12 bucatini

• 2 cups 2 wild mushrooms

• 1/2 cup 1/2 parsley, loosely packed

• 1/2 cup 1/2 thyme leaves, loosely packed

• 1/4 cup 1/4 walnuts

• 3 cloves of 3 garlic

• 1/4 cup 1/4 Parmesan cheese, grated

• 1 1 lemon, juiced

• 1/2 cup 1/2 extra virgin olive oil

• to taste, salt and ground black pepper

• for garnish, freshly chopped parsley

• for garnish, grated Parmesan cheese

Directions

• Cook the Noodles:
  Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside.
• Prepare the Mushrooms:
  If using fresh mushrooms, sauté them in a small amount of olive oil over medium heat until they are soft and all their moisture has evaporated. Allow them to cool slightly.
  
  If using dried mushrooms, rehydrate them in warm water for 20-30 minutes, then drain, squeeze out excess water, and chop finely. Reserve 1/2 cup of the soaking liquid.
• Toast the Walnuts:
  In a dry skillet over medium heat, toast the walnuts until they are golden and fragrant, about 3-5 minutes. Allow them to cool.
• Blend the Pesto:
  Combine the cooled mushrooms, toasted walnuts, parsley, thyme leaves, garlic cloves, and lemon juice in a food processor. Pulse several times to chop and blend the ingredients. Slowly drizzle in the olive oil with the processor running until the mixture forms a coarse paste. Season with salt and ground black pepper to taste.
  
  If the pesto is too thick, add more olive oil, a little at a time, until it reaches your desired consistency. Taste and adjust the seasoning, possibly adding more lemon juice for brightness or salt for flavor.
• Toss the Pasta with Pesto:
  Return the drained pasta to the pot. Add the wild mushroom pesto to the bucatini and toss to coat evenly. If the pesto is too thick or the pasta too dry, add reserved wild mushroom liquid a little at a time until the desired consistency is reached.
• Serve:
  Serve warm. Garnish with grated Parmesan cheese and a sprinkle of freshly chopped parsley.

Notes

• If using dried wild mushrooms, rehydrate them by soaking them in warm water for 20-30 minutes until soft. Squeeze out excess water and finely chop before using. The flavorful soaking liquid can be strained and used to adjust the pesto’s consistency or added to other dishes for enhanced flavor.