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.
Savoury Beef and Pesto Pasta
Ingredients
1 handful basil
1 handful parsley
1 tablespoon cashews - unsalted
1 tablespoon gruyere cheese
1 teaspoon beef stock (beef broth or beef bouillon)
1 dollop olive oil
1 clove garlic - crushed or finely chopped
1 dollop heavy cream (also called thickened cream)
8 small mushrooms - champignons' 
500 grams Linguine - or your pasta choice
450 grams ground beef (minced beef)
1 pinch ground black pepper - adjust for taste
1 pinch salt - adjust for taste
Instructions
- Cut the champignon first in 2 halves and slice thinly. Set aside.8 small mushrooms
- Cook the pasta.500 grams Linguine
- Remember to put salt into the water.
- Have the basil, parsley, nuts, cheese, broth powder, garlic and olive oil in a blender, and blend to a relatively smooth mix.1 handful basil, 1 handful parsley, 1 tablespoon cashews, 1 tablespoon gruyere cheese, 1 teaspoon beef stock (beef broth or beef bouillon), 1 dollop olive oil, 1 clove garlic
- Add the cream to the mixture and combine again for about 5 seconds.1 dollop heavy cream (also called thickened cream)
- Set aside.
- Heat a large pan and lightly brown the champignons.
- When they are ready, remove them from the pan into a medium-large separate bowl.
- Have the beef in the hot pan. Let them cook until browned.450 grams 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 pinch ground black pepper, 1 pinch salt
- Turn down the heat on the pan.
- Pour in the green sauce and let it warm up a little.
- When the pasta is al dente and steaming hot, add it to the sauce and mix everything well together.
- Top with the mushroom and beef and serve immediately.
- Serve with a green salad and grated cheese.
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
