Corriander Pesto Penne


Penne Pasta- 200 grams
Mushrooms – 8 to 10 small ones
Onion – 1 small
Olive oil – 2 teaspoons
Salt - a pinch
Dried parsley flakes - ¼ teaspoon
Milk - ¼ cup 
Fresh cream - 1 teaspoon (optional)
For Pesto Sauce:
Corriander – ½ bunch
Peanuts – 1/3 cup
Olive oil – ¼ cup
Lemon juice – ¾ tablespoon
Garlic – 2 small cloves
Green chilli – 1 or 2 
Pepper powder - ½ teaspoon 
Salt - ½ teaspoon

Makes: 2 to 3 servings


  1. Add all ingredients mentioned under pesto sauce to a mixer grinder or blender and grind to a coarse paste (it is alright for the nuts to not grind completely).
  2. Boil the penne as per the instructions on the pack, drain excess water and keep aside.
  3. Chop the onions and the mushrooms.
  4. Heat oil in a pan and add chopped onions & a pinch of salt, fry until golden brown.
  5. Add the chopped mushrooms and fry for about half a minute.
  6. Add in the ground pesto sauce and saute for a minute (oil starts to separate).
  7. Add milk, give a good stir & then add the boiled pasta, combine ingredients well and saute for a minute or two.

Print Recipe

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