Mushroom pasta with chestnut pesto
Background
If you have too manyΒ roasted chestnuts this is a quick & easy way to use them up! Alternatively use ready-cooked chestnuts sold Β 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
- 150g cooked or roasted chestnuts (peeled)
- 2 cloves of garlic
- 4 Tbsp chopped parsley or basil
- 1 tsp fresh lemon juice
- 100 ml olive oil
- 20g Parmesan cheese, grated
- 250g mushroom
- 400g pasta
Instructions
- 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.
Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - Pasta - Quick & Easy - Seasonal - Supper
- Cuisines: - Italian
- Occasions: - Christmas - Halloween - Thanksgiving
- Ingredients: - Nuts & Seeds - Other Vegetables
- Health and Diet: - Gluten Free - High Fibre - Vegetarian
- Skill Levels: - Easy
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