Roasted chestnut & herb pesto pasta with mushrooms

10-30 minutes 6 servings 600 kcal or less chestnut chestnut mushroom chestnut mushrooms chestnuts home made pesto homemade pesto mains mixed herb pesto pasta sauce recipes quick vegetarian recipes winter winter recipes

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Source

Ingredients

100g cooked chestnut

handful each basil, parsley and mint , leaves only

50g parmesan , grated, plus extra to serve (optional)

2 garlic cloves

150ml rapeseed oil

500g dried pasta

1 tbsp olive oil

250g pack chestnut mushroom , quartered

Method

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.

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.