Pasta with chestnuts, mushrooms and parsley pesto

  • Serves 4
  • Takes 15 minutes to make, 10 minutes to cook
  • Easy
A quick and easy pasta recipe with an autumnal twist – a chestnut, mushroom and parsley pesto.

Nutritional info per serving

  • Calories680kcals
  • Fat35.5g (7.3g saturated)
  • Protein15.6g
  • Carbohydrates79.7g (4.7g sugars)
  • Salt0.2g

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


  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. 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. 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.

From February 2010

Main Ingredients:

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