Pasta with chestnuts, mushrooms and parsley pesto

Pasta with chestnuts, mushrooms and parsley pesto
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 10 minutes to cook

Chestnuts, mushrooms and parsley come together beautifully in this easy, autumnal pesto recipe.

Nutrition: per serving

Calories
680kcals
Fat
35.5g (7.3g saturated)
Protein
15.6g
Carbohydrates
79.7g (4.7g sugars)
Salt
0.2g
Calories
680kcals
Fat
35.5g (7.3g saturated)
Protein
15.6g
Carbohydrates
79.7g (4.7g sugars)
Salt
0.2g

Ingredients

  • 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

Method

  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.

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