Best 3 Roasted Chestnut Herb Pesto Pasta With Mushrooms Recipes
Indulge in a symphony of flavors with our roasted chestnut and herb pesto pasta with mushrooms. This delectable dish combines the earthy sweetness of roasted chestnuts, the aromatic freshness of herbs, and the savory richness of mushrooms, all tossed in a creamy pesto sauce and served over al dente pasta. Alongside this main course, we also present a delightful roasted chestnut and herb pesto bruschetta, a perfect appetizer to kick off your culinary journey. Additionally, discover the secrets of making homemade chestnut flour, a versatile ingredient that adds a unique nutty flavor to your baked goods and gluten-free creations. Embark on this culinary adventure and treat your taste buds to an unforgettable experience.
Here are our top 3 tried and tested recipes!
ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
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
OVEN-ROASTED CHESTNUTS
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 to 2 pounds
Number Of Ingredients 1
Steps:
- Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "x" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.
Tips:
- Roast the chestnuts first. Roasting the chestnuts brings out their sweet, nutty flavor and makes them easier to peel.
- Use a variety of mushrooms. This recipe calls for cremini mushrooms, but you can use any type of mushroom you like. Some other good options include shiitake, oyster, and porcini mushrooms.
- Don't overcrowd the pan. When cooking the mushrooms, be sure not to overcrowd the pan. Otherwise, they will steam instead of brown.
- Use a good quality pesto. The pesto is the star of this dish, so be sure to use a good quality one. You can make your own pesto or buy it from the store.
- Garnish with fresh herbs. Before serving, garnish the pasta with fresh herbs such as basil, parsley, or chives.
Conclusion:
This roasted chestnut herb pesto pasta with mushrooms is a delicious and easy-to-make dish that is perfect for a fall meal. The roasted chestnuts add a sweet, nutty flavor to the dish, while the mushrooms provide a savory, earthy flavor. The pesto adds a creamy, flavorful sauce that ties all of the ingredients together. This dish is sure to be a hit with your family and friends.
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