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Fettuccine with Spinach & Walnut Pesto Topped with Garlic Butter Mushrooms Recipe.

Spinach & Walnut Pesto Fettuccine


A colourful dish full of earthy mushroom and spinach flavour.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 15 mins
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500 g fettuccine or tagliatelle pasta

100 g baby spinach leaves
2 fat cloves garlic, peeled
100 g walnuts, toasted and cooled
¼ C (60 ml) finely grated Parmesan cheese, plus extra for serving (optional)
zest and juice of 1 large lemon
4/5 C (200 ml) extra virgin olive oil
salt and pepper to taste

Garlic butter mushrooms
50 g butter
1 fat clove garlic, peeled and crushed
250 g button mushrooms, thinly sliced
salt and pepper
zest of 1 lemon

Cook the pasta according to the packet instructions until al dente.


While the pasta is cooking, make the pesto by placing the spinach, garlic, nuts and Parmesan into a food processor and blitzing until finely chopped and well combined. Now add the lemon juice and zest and slowly add the oil until you have reached a desired consistency. Season well with salt and pepper.

Garlic butter mushrooms

Heat the butter in a large pan until bubbling, add the garlic and fry a portion of mushrooms at a time, sprinkled with salt (by frying them bit-by-bit you will get golden brown mushrooms). When all the mushrooms are cooked and nicely browned, adjust the seasoning to taste.

Toss the cooked pasta with the pesto and serve on a platter topped with the buttery mushrooms. Sprinkle with lemon zest and serve with extra Parmesan cheese, if preferred.