This is a creamy green pasta with ground beef and sliced mushrooms — a weeknight dinner that comes together in 45 minutes using a blender-made pesto of basil, parsley, cashews, and Gruyère. The pesto is not traditional, but it works, and it turns a pound of ground beef into something worth sitting down for.
Why this recipe works
Two things make this dish succeed. First, the beef and mushrooms are cooked separately and kept out of the sauce until serving — this stops them from steaming in liquid and losing their browned, slightly crisp edges. That texture contrast matters. Second, the cream goes into the blender after the herbs and nuts are already smooth. Adding it last keeps the sauce from turning gluey and gives it enough body to coat the hot linguine without pooling at the bottom of the bowl. Both steps are simple, but skipping either one flattens the result.
Mistakes to avoid
- Not draining excess fat from the beef. Ground beef releases fat as it browns. If you leave it all in the pan, the sauce turns greasy. Tip the pan and spoon off most of the fat before removing the meat.
- Adding the pasta to the sauce too early. The sauce only needs to warm through — about a minute over low heat. If you let it bubble for longer, the cream can separate and the herbs lose their bright colour.
- Crowding the mushrooms. If all eight mushrooms go into the pan at once, they steam instead of brown. Cook them in a single layer, and don’t stir too often. Skip the garnish of extra fresh herbs on top — not worth the extra prep when the sauce already has plenty of flavour.
- Under-seasoning the pasta water. The recipe says to salt the water, but it needs to taste noticeably salty — closer to mild broth than plain water. Under-salted pasta makes the whole dish taste flat, no matter how good the sauce is.
- Not checking the beef is fully cooked. Ground beef must reach 160°F (71°C) internally — no pink remaining. Because the meat is not stirred back into the sauce to cook further, make sure it is completely browned through before you remove it from the pan.
Creamy Beef and Pesto Pasta
Equipment
Ingredients
- 1 cup fresh basil leaves - packed, 30g
- ½ cup fresh flat-leaf parsley leaves - packed, 15g
1 tablespoon cashews - unsalted, 10g
¼ cup Gruyère cheese - finely grated, about 30g / 1oz- 1 teaspoon beef bouillon powder - or 1/2 crumbled beef stock cube
2 tablespoons olive oil - 30ml
1 clove garlic - crushed or finely chopped
3 tablespoons heavy cream - also called thickened cream, 45ml- 8 small white button mushrooms - about 150g / 5oz, halved and thinly sliced
18 oz linguine - 500g, or pasta of your choice
1 lb ground beef (minced beef) - minced beef, 450g
½ teaspoon ground black pepper - or to taste
½ teaspoon salt - or to taste- 1 cup reserved pasta water - about 240ml, for tossing with the sauce
Instructions
- Halve each mushroom, then slice thinly. Set aside.8 small white button mushrooms
- Bring a large pot of generously salted water to a rolling boil. Cook the linguine according to packet directions until al dente. Reserve 1 cup (240ml) of pasta water before draining.18 oz linguine, 1/2 teaspoon salt, 1 cup reserved pasta water
- Have the basil, parsley, nuts, cheese, broth powder, garlic and olive oil in a blender, and blend to a relatively smooth mix.1 cup fresh basil leaves, 1/2 cup fresh flat-leaf parsley leaves, 1 tablespoon cashews, 1/4 cup Gruyère cheese, 1 teaspoon beef bouillon powder, 2 tablespoons olive oil, 1 clove garlic
- Add the cream to the mixture and combine again for about 5 seconds.3 tablespoons heavy cream
- Set aside.
- Heat a 12-inch (30cm) skillet over medium-high heat. Add a thin film of olive oil and sauté the sliced mushrooms in a single layer for 3-4 minutes, stirring occasionally, until golden brown.8 small white button mushrooms
- When they are ready, remove them from the pan into a medium-large separate bowl.
- Return the skillet to medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon or spatula. Cook for 6-8 minutes until evenly browned with no pink remaining (internal temperature 160°F / 71°C).1 lb ground beef (minced beef)
- Remove the beef from the pan, then add to the bowl with the mushrooms.
- Sprinkle salt and black pepper over the meat and mushrooms and mix it all together.1/2 teaspoon ground black pepper, 1/2 teaspoon salt
- Turn down the heat on the pan.
- Pour the pesto cream sauce into the pan over low heat. Warm gently for 1-2 minutes, stirring constantly — do not let it boil or the cream may split.
- Add the drained linguine to the sauce and toss to coat evenly, adding reserved pasta water a splash at a time until the sauce clings to the pasta in a silky layer.18 oz linguine, 1 cup reserved pasta water
- Top with the mushroom and beef and serve immediately.
Notes
Nutrition
Common questions
Can I use store-bought pesto instead of making the blender sauce?
Yes, but the result will taste noticeably different. Jarred pesto is usually basil-only and more oily; this recipe’s sauce has a creamier, milder flavour from the Gruyère and cream. If you use store-bought, stir in a small splash of heavy cream to help it coat the pasta.
How do I know when the ground beef is actually done?
It’s done when there is no pink left and the internal temperature hits 160°F (71°C). For ground beef in a pan, the visual check is usually enough — break up any clumps and look for uniform brown colour throughout before removing it from the heat.
Can I swap the cashews for something else?
Yes. Blanched almonds or walnuts both work in the same quantity. Pine nuts are the classic pesto choice if you have them. Avoid salted or flavoured nuts — they throw off the seasoning of the sauce.
What if I don’t have Gruyère?
Parmesan is the most straightforward swap and will give you a sharper, saltier result. Mild cheddar also works in a pinch, though the sauce will be slightly less nutty. Use the same one-tablespoon quantity either way.
More mince recipes to try
- Creamy Beef Spinach Pasta
- Hearty Beef Mushroom Stroganoff
- Beef Ricotta Lasagna Rolls
- Spicy Beef Stuffed Peppers
