Porcini mushrooms egg noodles with basil pesto sauce

    26 min

    This simple but beautiful dish is one of our favourites for all ages to enjoy. A vibrant basil pesto sauce complements the classic taste of porcini mushrooms, finished off by a crunch of browned pistachios and a fresh zing of parsley garnish. A great, hearty meal to share with friends and family after a long day.


    Sussex, England, UK
    3 people made this

    Serves: 2 

    • 250g porcini mushrooms egg noodles
    • 100g fresh pistachios
    • 1/2 to 1 teaspoon olive oil
    • 1 jar basil pesto sauce
    • 1 handful chopped fresh parsley
    • 1 to 2 handfuls sliced porcini mushrooms

    Prep:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Fill a pot with water and bring it to the boil. Add salt and cook the noodles for 2 minutes.
    2. In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil.
    3. In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them.
    4. Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish.
    5. Mushroom variation: Brown in a pan some porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above.


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