Roasted chestnut & herb pesto pasta with mushrooms

This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen

  • Prep:10 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 582
  • fat 29g
  • saturates 4g
  • carbs 70g
  • sugars 3g
  • fibre 4g
  • protein 14g
  • salt 0.2g


  • 100g cooked chestnuts
  • 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 mushrooms, quartered


Roasting fresh chestnuts
For this recipe, either buy a pack of vacuum-packed ready-cooked chestnuts, or roast them yourself. Cut a small cross in each whole chestnut and roast at 200C/180C fan/gas 6 for 30 mins. Remove and allow to cool slightly before crushing with the flat side of a knife.


  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). Pour in the rapeseed oil, mix together and season to taste.

  2. 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.

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