Jalapeno Pesto Pasta Recipe – Easy Vegetable & Mushroom Toss

Last Updated on 2 months by Neha Deshmukh

Jalapeno Pesto Pasta Recipe – Easy Vegetable & Mushroom Toss

Hey everyone! I’m so excited to share this recipe with you. It’s a total weeknight winner – quick, flavorful, and packed with veggies. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen. This Jalapeno Pesto Pasta was the answer, and it’s been a family favorite ever since! It’s a vibrant twist on classic pasta, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This isn’t your average pasta dish. The jalapeno basil pesto gives it a lovely kick, balanced by the earthy mushrooms and sweet bell pepper. It’s a surprisingly easy recipe, ready in under 30 minutes, and it’s a fantastic way to get some extra vegetables into your diet. Plus, it’s super versatile – feel free to swap out the veggies or adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to make this delicious Jalapeno Pesto Pasta:

• 16 oz Pasta (about 450g)
• 12 oz Baby Bella Mushrooms (about 340g), sliced
• 1 small Onion, sliced
• ½ Red Bell Pepper, sliced
• 4 Tbsp Olive Oil
• 2 Tbsp All-purpose Flour
• 1.5 cups Milk (about 360ml)
• 2 Tbsp Jalapeno Basil Pesto
• Salt, to taste
• ¼ tsp Black Pepper

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Pasta – Types and Cooking Times

I usually use penne or rotini for this, as the sauce clings to them beautifully. But honestly, any pasta shape will work! Just make sure to cook it al dente – about 8-12 minutes depending on the type. Remember to reserve about ½ cup of pasta water before draining; it’s liquid gold for adjusting the sauce consistency.

Mushrooms – Varieties for Flavor

Baby Bella (cremini) mushrooms are my go-to for their mild, earthy flavor. But feel free to experiment! Shiitake, oyster, or even a mix of wild mushrooms would be amazing.

Jalapeno Basil Pesto – Homemade vs. Store-Bought

Homemade pesto is always best, if you have the time! But a good quality store-bought pesto works perfectly well. Just check the ingredients list and choose one with a vibrant green color.

Olive Oil – Choosing the Right Quality

A good quality extra virgin olive oil will really enhance the flavor of the dish. You don’t need to use the most expensive, but avoid anything labeled “light” or “refined.”

All-Purpose Flour – Substitutions for Different Textures

All-purpose flour helps thicken the sauce. If you’re looking for a slightly different texture, you can try using whole wheat flour, but it might result in a slightly nuttier flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced mushrooms and onions, along with a pinch of salt. Sauté until they’re lightly browned and softened, about 5-7 minutes.
2. Toss in the sliced red bell pepper and cook for another 2 minutes. Once everything is tender-crisp, remove the vegetables from the pan and set them aside.
3. In the same pan, add the remaining 2 tablespoons of olive oil. Sprinkle in the all-purpose flour and cook, stirring constantly, for about 1.5 minutes, until it turns a pale pink color. This is important – don’t let it burn!
4. Gradually whisk in the milk, making sure to break up any lumps. Cook, stirring continuously, until the sauce starts to thicken, about 3-4 minutes.
5. Stir in the jalapeno basil pesto, salt, and black pepper. Give it a taste and adjust the seasoning as needed. I like a generous pinch of black pepper!
6. Add the sautéed vegetables back into the pan and mix well with the sauce.
7. Finally, add the cooked pasta to the pan and toss everything together until it’s evenly coated and heated through. If the sauce seems too thick, add a splash of that reserved pasta water.

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if necessary to ensure they brown properly.
• Whisking constantly while making the sauce is key to preventing lumps.
• Taste as you go! Adjust the seasoning to your preference.

Variations

This recipe is a great base for experimentation. Here are a few ideas:

Vegan Adaptation

Swap the milk for unsweetened almond milk or soy milk. Make sure your pesto is also vegan-friendly (some contain parmesan cheese).

Gluten-Free Adaptation

Use gluten-free pasta and a gluten-free all-purpose flour blend.

Spice Level Adjustment

If you’re sensitive to heat, use a milder pesto or reduce the amount of jalapeno. My friend, Priya, loves to add a pinch of red pepper flakes for an extra kick!

Quick Weeknight Version

Skip the sautéing of the mushrooms and onions and use pre-cooked vegetables. It won’t have quite the same depth of flavor, but it’ll save you time.

Serving Suggestions

Serve immediately! This pasta is delicious on its own, but it’s even better with a side of warm garlic bread or a fresh green salad. A sprinkle of grated Parmesan cheese (if you’re not vegan) is also a nice touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk or water to loosen the sauce.

FAQs

Let’s answer some common questions!

Can I use a different type of pesto?

Absolutely! Sun-dried tomato pesto or even a classic basil pesto would be delicious.

What kind of pasta works best with this sauce?

Penne, rotini, and farfalle are all great choices. But really, any pasta shape you like will work.

How can I make the sauce creamier?

Add a tablespoon of cream cheese or a dollop of Greek yogurt to the sauce.

Can this dish be made ahead of time?

You can prepare the sauce and sautéed vegetables ahead of time and store them separately in the refrigerator. Then, just cook the pasta and combine everything when you’re ready to serve.

What vegetables can I substitute or add?

Feel free to add spinach, zucchini, or cherry tomatoes. Roasted broccoli would also be a fantastic addition!