How to Make Ariana Grande’s Go-To Dinner

Ariana Grande isn’t just a pop culture icon—she’s also a fan of cooking at home. On a recent episode of the podcast SmartLess, Ariana shared her favorite go-to meal, and it’s surprisingly simple yet delicious: pasta with homemade vegan pesto and roasted mushrooms.

“I’m vegan, so I love to roast mushrooms of different variants and make a vegan pesto,” Grande says, before adding: “I’m Italian, so we have to have that [pasta].”

As a proud Italian and dedicated vegan, Grande has mastered the art of balancing tradition with plant-based creativity. Her love for pasta is nonnegotiable, but she keeps things fresh by swapping traditional dairy-heavy sauces for vibrant vegan alternatives. The roasted mushrooms add a rich, earthy flavor that elevates the dish.

If you’re intrigued by this delicious yet easy-to-make dish, re-creating it at home is surprisingly simple. Start by selecting your favorite pasta—whether it’s whole-grain, gluten-free or maybe even some handmade noodles. Cooking the pasta al dente is key to ensuring it has just the right bite. 

And while pasta is always delicious, roasting the mushrooms is where the magic happens. Cremini, button and oyster mushrooms all work beautifully, but any variety will do—Grande says she often opts for a mixture. 

Toss them with olive oil, salt and pepper, and roast them in the oven at 450°F for about 15 to 20 minutes until they’re golden brown and crispy around the edges. The result is a deep, rich flavor that pairs perfectly with the fresh pesto. And if you want to add even more flavor to the mushrooms, you could opt to try recipes like our Roasted Mushrooms with Brown Butter & Parmesan or Balsamic-Roasted Mushrooms with Parmesan. If you leave out the Parm, the second recipe would make a great vegan addition to your next bowl of pesto pasta.

Speaking of pesto, Grande keeps it vegan, and you can too. Traditional pesto typically calls for Parmesan cheese, but it’s easy to make a dairy-free version without sacrificing flavor. Try the vegan pesto in this stuffed spaghetti squash recipe that uses nutritional yeast for that cheesy undertone while letting the flavors of basil, garlic, pine nuts and olive oil shine. Toss the pesto with your cooked pasta and add a splash of reserved pasta water to help the sauce cling to the noodles, creating a silky, restaurant-quality coating.

To bring the dish together, simply top the pesto-coated pasta with the roasted mushrooms. The combination is a testament to how plant-based eating doesn’t have to be bland or boring. It’s vibrant, satisfying and packed with flavor—a meal that feels as luxurious as it is nourishing. 

And if you’re not vegan but still want to capture this dish’s flavor profile, you could always try our Smashed Mushrooms with Pesto & Burrata recipe for a rich, cheesy alternative.

Whether you’re a devoted Ariana Grande fan or just in search of a new dinner idea, this dish is worth trying. The best part? It’s quick enough for a weeknight meal yet impressive enough to serve at a dinner party. So next time you’re craving a comforting yet elevated meal, follow Ariana’s lead and let pasta, pesto and roasted mushrooms take center stage.