Roasted chestnut & herb pesto pasta with mushrooms

Latest comments and suggestions

• Janneke

  16 March 2011

  Janneke rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MdC BC

  19 March 2011

  MdC BC rated and commented on this recipe

  

  We couldn't find chestnuts of any kind in the shop, so we used a mix of dry nuts instead, and still worked really nicely with the herbal pesto. A bit too oily, but we still enjoyed it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steffie

  28 March 2011

  Steffie commented on this recipe

  Parmesan in most shops is not vegetarian.... they use rennet to make it. (from a calf stomach) But there is a veggie alternative available in some organic shops like Montello organic/veggie Parmesan.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sallysparrow

  02 November 2011

  sallysparrow commented on this recipe

  one of my all time favourite veggie recipes - so quick and easy and sooo tasty

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CSiouxsieC

  28 December 2011

  CSiouxsieC rated and commented on this recipe

  

  This is an absolute favourite of mine - the sweetness of the chestnuts works so well with the fresh herbs. For added dimension I include some lemon zest and juice at the end - delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• danielucio

  01 May 2012

  danielucio rated and commented on this recipe

  

  I don't know if I did something wrong, but I just did not like the recipe, very dry and just...not my thing. I added some mushroom sauce though which made it a bit better, will not make it again though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Daveebs

  18 July 2012

  Daveebs commented on this recipe

  I would like to report a problem with this recipe. It's a little understood fact that Permesan is emphatically NOT a vegetarian product! The same applies to Pesto, due to the cheese used. Parmesan is made with animal rennet, as is Percerion cheese in Pesto. I think it would be best if all your vegetarian recipes are reviewed given this serious issue.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peejay

  20 August 2012

  Peejay commented on this recipe

  I also couldn't get any chestnuts so made the pesto with pine nuts instead and added a few walnut halves when stirring in the pesto and mushrooms to give a bit of crunch.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chanonica

  28 September 2012

  Chanonica commented on this recipe

  I don't understand why the parmesan is listed in this receipe... two previous posters have already highlighted why it is not suitable here. Please remove the ingredient from the list.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Grace07

  12 October 2012

  Grace07 rated and commented on this recipe

  

  I really struggled to find some roasted chestnuts so instead I used: Pickled Walnuts in malt vinegar as a subsititute and it was amazing, I will definitley be making it again with the pickled walnuts. I didn't have a problem with dryness - it was a birlliant recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ste Ríkharðsson

  13 October 2012

  Ste Ríkharðsson commented on this recipe

  It is not "Parmesan" per se which is not vegetarian it is specific Parmesan cheeses such as "Parmigiano Reggiano" and "Pecorino Romano". By EU law, to bear these full names, they must contain animal rennet. Other types of "Parmesan" such as "Twineham Grange", "Sussex Charmer" and "Montello" are all approved by the Vegetarian Society. In order to stop inexperienced vegetarians from accidentally eating a non-vegetarian product, please correct this recipe to "vegetarian Parmesan". Anyone other commenter who is concerned, please write an email to the BBC GoodFood explaining the error.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lseastwood

  24 November 2012

  lseastwood rated and commented on this recipe

  

  Not unpleasant, but it was disappointed with this recipe and wouldn't make it again - quite a bit of faff and the end result was quite a bland sauce that lacked something, which was surprising as I love all the component ingredients.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JenS

  20 January 2013

  JenS rated and commented on this recipe

  

  Delicious veggie simple supper

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alenab

  01 February 2013

  Alenab rated and commented on this recipe

  

  My husband and I absolutely loved it!easy to make and tastes delicious. I did managed to get hold of cooked tesco extra special chestnuts so did not have to alter the recipe. I did not mind pasta being slightly oily either as rapseed oil is very good for you ! A winner overall.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• eviem

  02 April 2013

  eviem rated and commented on this recipe

  

  This is a vegetarian recipe. Those who believe this is not true should look up the definition for a vegetarian. It means they don't eat meat or fish. Pesketarians eat fish, but not meat. I think some of you are thinking of vegans. Vegans don't eat meat, but also don't eat animal products ie. milk, eggs, cheese, cream, butter, honey. No animal fats or animal derived ingredients (like gelatin) either.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1039650/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g cooked chestnuts
• handful each basil, parsley and mint , leaves only
• 50g Parmesan , grated, plus extra to serve (optional)
• 2 garlic cloves
• 150ml rapeseed oil
• 500g dried pasta
• 1 tbsp olive oil
• 250g pack chestnut mushrooms , quartered

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 100g cooked chestnuts
• handful each basil, parsley and mint , leaves only
• 50g Parmesan , grated, plus extra to serve (optional)
• 2 garlic cloves
• 150ml rapeseed oil
• 500g dried pasta
• 1 tbsp olive oil
• 250g pack chestnut mushrooms , quartered

PER SERVING

582 kcalories, protein 14g, carbohydrate 70g, fat 29 g, saturated fat 4g, fibre 4g, sugar 3g, salt 0.2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.