Pasta with chestnuts, mushrooms and parsley pesto

  • for 4 people
  • Takes 15 minutes to make, 8 minutes to cook
Pasta is a store cupboard staple, but adding chestnuts makes this quick and easy recipe so much more interesting.

Nutritional info per serving

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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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

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