Best 3 Roasted Chestnut Herb Pesto Pasta With Mushrooms Recipes
Welcome to the guide to the delectable roasted chestnut herb pesto pasta with mushrooms, where we take you on a culinary adventure to uncover the secrets behind creating this masterpiece. This extraordinary dish harmonizes the nutty sweetness of roasted chestnuts, the fragrant allure of herbal pesto, the earthy depth of mushrooms, and the comforting embrace of pasta, resulting in a symphony of flavors that will tantalize your taste buds. Each ingredient plays a vital role in crafting this exceptional dish, bringing a unique element to the table. As we embark on this culinary journey, we will explore ingredient selection, preparation methods, and the delicate balance of flavors that make this pasta recipe an epicurean delight.
Here are our top 3 tried and tested recipes!
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
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 582 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY
Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat pot over medium-high heat.
- Add oil to the pot.
- Cook the spinach until wilted.
- Add the mushrooms, salt, and pepper cooking until most of the water is gone.
- Add the pesto and parmesan.
- Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams
PASTA WITH CHESTNUTS AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 3 - 6 servings
Number Of Ingredients 6
Steps:
- Using a paring knife, make a horizontal cut on the flat side of each chestnut. Place them in boiling water to cover, and cook for 3 minutes. Remove them from the water a few at a time and peel while still hot.
- Soak the mushrooms in about 1 1/2 cups of very hot water. For the pasta, bring a large pot of water to a boil, and salt it.
- Place half the butter in a skillet, turn the heat to medium-high, and a minute later, add the shallots. Sprinkle lightly with salt, and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about a cup. Add them to the skillet, along with a little more salt.
- Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from the water; strain and reserve the liquid. Chop the mushrooms, and add them to the skillet; cook, stirring, for a minute or two, then add the strained liquid. Turn the heat to low, and season to taste with salt and lots of black pepper.
- Cook the pasta until tender but not mushy. If the chestnut sauce is too thick, add a little of the pasta water to it when the pasta is nearly done. Stir in the remaining butter.Drain the pasta, and dress with the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 7 grams, Carbohydrate 79 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 3 grams
Tips:
- Use fresh and seasonal ingredients: Fresh chestnuts are available in the fall and winter months. If you can't find fresh chestnuts, you can use frozen or vacuum-packed chestnuts.
- Roast the chestnuts before using: Roasting the chestnuts brings out their nutty flavor and makes them easier to peel.
- Make the pesto ahead of time: The pesto can be made up to 2 days ahead of time and stored in the refrigerator. This makes it a great option for a quick and easy weeknight meal.
- Use a variety of mushrooms: This recipe calls for a mix of shiitake, oyster, and cremini mushrooms. You can use any type of mushrooms that you like.
- Don't overcrowd the pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly.
- Season to taste: Be sure to taste the pasta before serving and add more salt and pepper, if needed.
Conclusion:
This roasted chestnut herb pesto pasta with mushrooms is a delicious and flavorful dish that is perfect for a fall or winter meal. The roasted chestnuts add a nutty flavor to the pesto, while the mushrooms add a savory umami flavor. The pasta is cooked perfectly al dente and is coated in a creamy and flavorful sauce. This dish is sure to please everyone at your table.
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