Anyone who says you need meat to make a meal, clearly hasn’t tried this! The mushrooms and chestnuts are rich and delicious and work beautifully with the creamy parsley and chestnut pesto. This dish is a real nod to the seasons too. Make plenty of the pesto and store it in the fridge.
Mushroom and Chestnut Pasta with Parsley Pesto
Prep time 20 minutes
Cook time 15 minutes
1 tbsp Olive Oil
250g Chestnut or Wild Mushrooms, chopped
100g Cooked Chestnuts, peeled and crumbled
1 Garlic Clove, crushed
25g Parmesan, grated
100ml Extra Virgin Olive Oil
Firstly, make the pesto. In the bowl of a food processor, add the garlic and parmesan and blitz for 5 seconds to break up. Add in the parsley and chestnuts with a little salt and blitz until well chopped and then gradually add in the extra virgin olive oil while the machine is on to bring the pesto together. Spoon into a bowl or tub as there will be some leftover.
In a large pan of boiling salted water, cook the tagliatelle until al dente. In a large frying pan, add the olive oil and butter and fry the mushrooms on medium-high until golden (you want some colour, not just sweated). Add in the chestnuts and toss through the butter and then add in the cooked and drained pasta. Toss together and then turn off the heat and add 4-5 tbsp of pesto. Stir quickly to combine and then divide between bowls and serve immediately.