Pasta Genovese, Pesto Pasta with Mushrooms
by Tarla Dalal
Added to 116 cookbooks
This recipe has been viewed 49923 times
Genovese is one of the great sauces of Italy. The city of Genoa in Italy takes the credit of creating this sauce which uses the famous "pesto" (also originated in Genoa). This sauce is traditionally served with pasta.
The addition of mushrooms enhances the taste of this already flavourful sauce. Pesto can be easily made at home - by pounding basil, garlic, walnuts and olive oil or you can buy ready-made pesto, available at speciality gourmet stores.
Also try these recipes Fettuccine in Tomato Sauce and Fettuccine with Baby Corn and Walnuts .
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the mushrooms and salt and sauté on a medium flame for 3 minutes.
- Add the pesto sauce, milk and cream and mix well and cook on a medium flame for 2 minutes, while stirring it continuously.
- Add the fettuccine, cheese, salt and pepper powder and mix gently.
- Serve immediately.
Nutrient values per serving
|Vitamin A||494.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||2.3 mg|
|Folic Acid||8.9 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.