Name: Mushroom pasta with chestnut pesto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

Mushroom pasta with chestnut pesto

21 Oct 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

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.