Roasted chestnut & herb pesto pasta with mushrooms

Popular
Health score
15%
Roasted chestnut & herb pesto pasta with mushrooms
25 min.
6
615kcal

Suggestions


Indulge in the rich, earthy flavors of our Roasted Chestnut & Herb Pesto Pasta with Mushrooms – a dish that beautifully blends the comforting warmth of nutty chestnuts with the fresh vibrancy of basil, parsley, and mint. Perfectly suited for any occasion, this recipe serves as a delightful side dish or a satisfying main course that can be enjoyed at lunch or dinner.

Imagine twirling perfectly cooked pasta around your fork, coated in a creamy, fragrant pesto that is both nutritious and bursting with flavor. The combination of roasted chestnuts adds a unique twist, creating a luxurious texture that elevates this dish to new heights. Paired with sautéed chestnut mushrooms, each bite is a harmonious balance of flavors and a feast for the senses.

This dish not only tantalizes your taste buds but also takes only 25 minutes to whip up – making it a fantastic option for a busy weeknight or a delightful impromptu gathering. With a beautiful presentation topped off with extra grated Parmesan, you’ll impress your guests and family alike. Join in on the culinary adventure and make this wholesome, satisfying pasta your next go-to dish!

Ingredients

  • 100 honey cooked
  • handful basil 
  • 50 parmesan grated
  •  garlic clove 
  • 150 ml canola oil 
  • 500 soup noodles dried
  • tbsp olive oil 
  • 250 pack chestnut mushroom quartered

Equipment

  • food processor
  • frying pan

Directions

  1. 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).
  2. Pour in the rapeseed oil, mix together and season to taste.
  3. 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.
  4. Serve with some extra Parmesan on top, if you like.

Nutrition Facts

Calories615kcal
Protein9.89%
Fat43.36%
Carbs46.75%

Properties

Glycemic Index
37.17
Glycemic Load
29.16
Inflammation Score
-4
Nutrition Score
17.548260898694%

Flavonoids

Myricetin
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:615.1kcal
30.76%
Fat:29.67g
45.65%
Saturated Fat:3.71g
23.18%
Carbohydrates:71.99g
24%
Net Carbohydrates:69.04g
25.11%
Sugar:3.02g
3.35%
Cholesterol:5.67mg
1.89%
Sodium:141.56mg
6.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.23g
30.47%
Selenium:65.52µg
93.6%
Manganese:0.9mg
45.08%
Vitamin E:4.6mg
30.64%
Phosphorus:273.38mg
27.34%
Copper:0.53mg
26.29%
Vitamin K:19.91µg
18.96%
Vitamin B2:0.29mg
16.81%
Vitamin B3:3.22mg
16.08%
Magnesium:57.05mg
14.26%
Potassium:465.85mg
13.31%
Zinc:1.96mg
13.06%
Calcium:129.26mg
12.93%
Vitamin B6:0.24mg
12.17%
Fiber:2.94g
11.77%
Vitamin B5:1.11mg
11.08%
Vitamin B1:0.14mg
9.6%
Folate:35.92µg
8.98%
Vitamin C:7.07mg
8.57%
Iron:1.52mg
8.42%
Vitamin B12:0.14µg
2.36%
Vitamin A:87.09IU
1.74%