Barilla® Spaghetti

with Creamy Genovese Pesto and Cremini Mushrooms

Blue Box Spaghetti

Made with

Barilla Spaghetti

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Ingredients 8 Servings


  • 1  box Barilla® Spaghetti
  • 1  jar Barilla® Creamy Genovese Pesto
  • 4  tablespoons extra virgin olive oil
  • 12  ounces cremini mushrooms, sliced medium
  • ½   cup dry White wine
  • ½   cup Parmigiano-Reggiano cheese, grated, divided
  • Salt and black pepper to taste
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  • In a skillet over high heat, add olive oil and mushrooms.  Season to taste. Cook mushrooms until well browned, about 3-4 minutes.  Add wine and reduce by half.

  • Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
  • Drain pasta, reserving ½ cup of cooking water.

  • Add cooking water to the mushrooms and more cooking water as needed.
  • Remove from the heat.  Add ½ of the cheese and the pesto.  Mix well and garnish with the remaining cheese.

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