Roasted chestnut & herb pesto pasta with mushrooms

Roasted chestnut & herb pesto pasta with mushrooms

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(13 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 6
This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal582
  • fat29g
  • saturates4g
  • carbs70g
  • sugars3g
  • fibre4g
  • protein14g
  • salt0.2g
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Ingredients

  • 100g cooked chestnut
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • handful each basil, parsley and mint, leaves only
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g Parmesan, grated, plus extra to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 garlic clove
  • 150ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 500g dried pasta
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pack chestnut mushroom, quartered

Method

  1. Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.

  2. Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

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Comments, questions and tips

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heathcliffe
15th Aug, 2016
5.05
I was stuck for ideas tonight, but with loads of herbs in the garden and a pack of chestnuts in the store cupboard, this was really good. The only tiny tweak I would make is to add a little lemon juice at the end to sharpen it up a bit
riversidebaking's picture
riversidebaking
23rd Jan, 2014
Loved this, perfect wintery dish. I halved the recipe for 3 of us which was easy and gave really big portions. You can see mine here: http://riversidebaking.wordpress.com/2013/03/25/meal-planning-monday-25th-march/
eviesapple
2nd Apr, 2013
5.05
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.
izzbubz
29th Oct, 2015
I'm not sure if the issues about parmesan are what you're referring to, however if they are I'd like to correct you. You're right about everything you've said, except this recipe isn't vegetarian unless vegetarian parmesan is used, as normal parmesan contains calf rennet. Just as most vegetarians will not eat products containing gelatin, most will also not eat parmesan, as calf rennet is actually part of an animal and not just an animal product.
afireinside2
2nd Mar, 2015
To make it a truly vegetarian dish, make sure you use vegetarian parmesan (i.e. without the rennet)
alenaba
1st Feb, 2013
5.05
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.
jennaseymour
20th Jan, 2013
5.05
Delicious veggie simple supper
lseastwood
24th Nov, 2012
3.05
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.
steevmak
13th Oct, 2012
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.
grace07
12th Oct, 2012
5.05
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

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