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A frying pan full of a pasta dish that's just been cooked, set down on a tea towel on a wooden board, alongside a pretty blue bowl containing the pasta plated up, as well as the raw ingredients that went into the pasta dish, including parsley, Grana Padano cheese, mushrooms, chestnuts and lemon
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5 from 1 vote

Mushroom Pasta With A Chestnut And Grana Padano Riserva Pesto Sauce

Prep Time5 mins
Cook Time25 mins
Servings: 6
Calories: 835kcal
Author: Leyla Kazim



  • 80 g (1.33 cups) flat leafed parsley including stalks
  • 180 g cooked chestnuts
  • 40 g Grana Padano Riserva cheese finely grated
  • 2 garlic cloves
  • 1/2 lemon juice squeezed
  • 280 ml extra virgin olive oil plus extra for frying


  • 1/2 tbsp butter
  • 300 g mushrooms roughly chopped
  • 500 g linguine


To make the pesto

  • Place parsley, chestnuts, cheese, garlic and lemon juice into a food processor and blitz.
  • Pour in the olive oil while the machine is running, scraping down the sides when needed.
  • Season the pesto with salt and pepper to taste.

To make the dish

  • Boil the pasta in plenty of salted water according to packet instructions.
  • While the pasta is cooking, fry the mushrooms in a little olive oil and the butter, with a pinch of salt over a medium heat, with the lid on. Sautee for around 5 mins until the mushrooms are soft and brown and there's still some mushroom juice in the pan.
  • Turn off the heat, add all the pesto to the mushroom pan and combine until you have a smooth and silky sauce.
  • When the pasta is al dente, drain it and add the pasta to the pesto pan.
  • Thoroughly combine so all the pasta is coated in the pesto and mushroom sauce and serve into warmed bowls immediately.
  • Serve with a drizzle of olive oil and extra gratings of cheese.


Sodium: 132mg | Calcium: 125mg | Vitamin C: 36mg | Vitamin A: 1204IU | Sugar: 4g | Fiber: 4g | Potassium: 582mg | Cholesterol: 7mg | Calories: 835kcal | Saturated Fat: 8g | Fat: 51g | Protein: 16g | Carbohydrates: 79g | Iron: 3mg