Mushroom pasta with chestnut pesto
If you have too many roasted chestnuts this is a quick & easy way to use them up! Alternatively use ready-cooked chestnuts sold in the supermarkets. If you use dairy-free “parmesan”cheese, then this dish will be vegan (and dairy-free). I’ve also made it with gluten-free brown rice which made it taste even more nutty!
Ingredients
Method
- Put the chestnuts, parsley, lemon juice and garlic in a blender, then whizz until you get a course paste. Keep on pulsing and gradually add the oil. Then stir in the grated cheese and season with salt and pepper. Set aside.
- Finely slice the mushrooms, then heat some oil in a frying pan and sauté them.
- Meanwhile, cook the pasta until al dente, following the instructions on the packaging. Drain and mix with the mushrooms and chestnut pesto.
- Sprinkle with some extra grated cheese and chopped herbs. Serve warm.