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One Pot Creamy Pesto Pasta – Alison Mountford

By Alison Mountford, contributing chef

  • 2 cups cremini mushrooms, thinly sliced
  • 3 cloves garlic (optional)
  • ⅓ cup pesto, reserve a scoop for garnish
  • 8 oz mascarpone cheese
  • 2 Tbsp olive oil
  • 2 tsp salt
  • ½ tsp black pepper
  • 4 ½ cup water
  • 12 oz linguine


  1. This method is different than normal pasta, you’re doing to toss everything in one pot and boil it until it’s done. The water actually creates the sauce. Because of that, you need a low sided pot.
  2. Combine everything except pasta in a 3.5 quart pot. Stir to mostly combine. Add the pasta and turn to medium high heat.
  3. Bring to a boil, then cook for about 9-10 minutes, uncovered.
  4. Stir every minute or so it doesn’t stick – it will stick to the bottom if you don’t.
  5. Cook until pasta is al dente – soft with a little bite.
  6. Let sit for 2-3 minutes and stir once more. The sauce will thicken up nicely.

Here is your downloadable file, for printing:


Find other recipes from Alison, here:


Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!

She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.

Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!

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