Corriander Pesto Penne

Makes: 2 to 3 servings


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


  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.