Tomato Mushroom Pesto Penne

I guarantee, this tasty pasta dish will not fail to satisfy your hunger. Even if you're not a fan of Pesto (I'm thinking about your comment, Single Betty), I think you should try this anyway! Makes four servings, so invite some brave friends.

  • Garlic (4 cloves)
  • Onion (1/4 cup)
  • Olive oil (2 tsp.)
  • Butter (1 tsp.)
  • Flour (2 tbsp.)
  • Milk (2 cups)
  • Salt (1/2 tsp.)
  • Pepper (1 tsp.)
  • Grated Romano cheese (1/2 cup)
  • Grated Parmesan cheese (1/4 cup)
  • Fresh / jarred Pesto (1/4 cup)
  • Roma / plum tomatoes (2)
  • Penne pasta (1/2 bag)
  • Optional: Substitute Roma tomatoes with sun-dried tomatoes
  1. Mince the garlic and onion. Set aside. Cut the tomato into thin wedges, or diced pieces, set aside.
  2. Pour your milk into a measuring cup, and add the flour. Add salt. Whisk well until dissolved. Set aside.
  3. Begin a pot to boil pasta in.
  4. In a large sauce pan, heat the olive oil and butter.
  5. When the oil/butter is hot, add the garlic and the onion. It should sizzle lightly.
  6. When the garlic is golden brown, add the flour and milk mixture.
  7. Heat the milk and flour mixture until hot. Do not allow it to boil! Whisk every 2-3 minutes.
  8. When the white sauce begins to thicken, add the parmesan and romano cheese. Make sure you stir very frequently, the cheese must be well mixed.
  9. Add the pesto. Mix well, again.
  10. Your pasta pot should be ready... add the penne to the boiling water.
  11. Allow to simmer for 5-10 minutes, depending on desired thickness. I like to play on the 8 minute boundary.
  12. When the pasta is at desired tenderness (Al Dente is to my liking) strain and combine in the large saucepan.
  13. Toss well with the sauce. You want to make sure you coat the penne with the pesto sauce.
  14. Add the tomato and serve!


  1. Looks great!
    I'm going to try it tonight.

  2. Very nice - easy and tasty! Thanks!