Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Shaina from Food for My Family shares a quick freezer tip that will have you reminiscing about the pleasant breeze of a clear summer day in the middle of January.

Every summer I tuck away small packets of pesto in the freezer. They’re the perfect discovery for the middle of winter when the air has that frozen quality that seems to suck up all the oxygen in your lungs when you breathe it in. With the ground and my gardens covered with snow, it’s easy to get lost in the landscape of white, and so I have come to learn that I need to pull myself back in, and anchor myself to the world that surrounds me.

For me this means plenty of summer-like foods, and pesto is one of them. That distinct basil aroma transports me instantly to a warm summer day, with a herb garden hanging off the back porch, and bright red tomatoes clinging to their vines. As I dream of warmer weather to come, I can be reminded that it wasn’t too long ago, nor is it too far away from coming again. Part of the beauty of mushrooms is their ability to fit into any season, making them the perfect addition to a summery meal in the middle of winter.

Pairing the smells of summer, bright and green, with just a splash of thick cream and earthy mushrooms, all tossed with warm pasta makes an inviting comfort food for winter. Warm bites and velvety sauce scream comfort food and protection from the elements, while the notes of basil remind me that even the longest days of winter turn to sunlight eventually.

Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Serves: 4


  • 3 cups cooked whole wheat Israeli couscous
  • 4 tablespoons butter
  • 2 shallots, minced
  • 2 tablespoons cream
  • 1/4 cup basil pesto
  • 2 cups baby portabella mushrooms, sliced
  • Salt and pepper


  1. Melt the butter over medium-high heat in a sauté pan. Add in the shallots and cook for 3 minutes before adding the mushrooms. Cook, stirring frequently, until the mushrooms start to brown around the edges and are cooked through.
  2. Lower the heat and stir in the cream to create a sauce. Remove from the heat. Stir in the pesto until combined. Toss the sauce with the couscous. Season with salt and pepper to desired taste. Serve immediately.

One Comment to “Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous”

  1. jacquie says:

    A nutritional guide would be greatly apperciated thank you