Sometimes you’re simply in the mood for comfort food.

Cue this quick and easy Mushroom Pesto Pasta.

Like an adult Alfredo, this sauce is rich and herbaceous and will leave you searching for something to sop it up with.

Another reason I love this recipe?

I get to use the paccheri pasta my baby brought home for me from the Bella Roma Market on the Walking Mall here in Downtown Helena.

If you haven’t stopped by the Bella Roma Market yet, you’re seriously missing out.

Specialty pastas, sauces and other Italian delicacies are just WAITING to go home with you.

Not in the mood to cook?

Do yourself a favor and make a reservation at the restaurant that’s just steps away.

Perfect for a date night, and hands down my favorite ‘fancy restaurant’ in town.

Chicken Pesto Spaghetti Squash


  • Paccheri (or tube) pasta
  • 1 onion, diced
  • garlic cloves, minced
  • 3 cups assorted mushrooms, finely chopped
  • 1 cup pesto
  • 1 cup half & half
  • 1 cup reserved pasta water
  • 1 cup sharp white cheddar, grated
  • 2 tbs butter
  • Extra virgin olive oil
  • Salt
  • Pepper


Step 1

Boil your pasta according to package directions in water that’s been salted like the sea.

Step 2

In a separate deep-sided pan, saute onion and garlic in olive oil.

Add chopped mushrooms and cook until everything is soft and tender.

Season generously with salt and pepper.

Step 3

Add equal parts (approximately 1 cup each) of pesto, half & half and reserved pasta water.

Stir to incorporate and simmer to reduce by half.

Step 4

Toss in butter and grated cheese of your choice. We like the Aged Sharp White Cheddar from Costco.

Stir to incorporate.

Taste and season as needed.

Step 5

Toss cooked pasta in sauce.

Top with fresh cracked pepper – maybe even more cheese, or something green like parsley.