Pasta with chestnuts, mushrooms and parsley pesto recipe

By Lucy Williams

  1. Serves 4
  2. Takes 15 minutes to make, 8 minutes to cook
  3. Rating

Pasta is a store cupboard staple, but adding chestnuts makes this quick and easy recipe so much more interesting.

tried and tested
Pasta with chestnuts, mushrooms and parsley pesto


  1. 135g pack peeled and cooked chestnuts (we like Merchant Gourmet)
  2. 2 garlic cloves
  3. 4 tbsp chopped fresh flatleaf parsley
  4. 1 tsp lemon juice
  5. 125ml extra-virgin olive oil, plus extra for frying
  6. 20g vegetarian Parmesan, finely grated, plus extra for serving
  7. Large knob of butter
  8. 250g chestnut mushrooms, sliced
  9. 350g fusilli pasta


  1. 1. In a mini food processor, whizz the chestnuts, garlic, parsley, lemon juice and some seasoning to a course paste. Slowly add the oil, then stir through the cheese.
  2. 2. Heat a splash of oil and a knob of butter in a frying pan over a medium-high heat. Add the mushrooms and fry for 5 minutes until golden.
  3. 3. Meanwhile, cook the pasta in a pan of boiling water until al dente. Drain and toss with the mushrooms and pesto. Top with Parmesan to serve.

Nutritional info

Per serving: 680kcals, 35.5g fat (7.3g saturated), 15.6g protein, 79.7g carbs, 4.7g sugar, 0.2g salt


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March 29

I changed around the amount of pasta and mushrooms a little, used 1 less clove of garlic, and added a drizzle of cream to this recipe, and it is absolutely delicious! It sounds like a bit of a weird combination but this really really works, trust me!

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