Vegan Mushroom Pasta With Chestnut Parsley Pesto




Vegan Mushroom Pasta With Chestnut Parsley Pesto



  • For Chestnut Parsley Pesto:
  • 1/3 cup of Chopped Flat Leaf Parsley
  • 1 1/2 cloves of Garlic, minced
  • 1/4 teaspoon Miso Paste
  • 1 1/2 tablespoons Nutritional Yeast
  • 1/4 cup Extra Virgin Olive Oil
  • 4 Ounces/130 Grams Pre-Cooked Chesnuts, chopped finely (from a Tin or a Vacuum-Pack)
  • Salt/Pepper, to taste
  • For Mushrooms:
  • 1 1/2 tablespoons Vegan Butter
  • 7 Ounces/200 Grams Brown Chestnut Mushrooms, sliced
  • Salt/Pepper, to taste
  • 6 Ounces/180 Grams Fusilli Pasta
  • Chopped Parsley, to garnish
  • Vegan Parmesan, to garnish


  1. Bring water to boil in a large pot. Liberally salt the water and then boil Pasta according to package directions.
  2. Meanwhile, combine Parsley, Garlic, Miso, Nutritional Yeast and Olive Oil in a food processor. Process till finely chopped, but not a Puree.
  3. Add chopped Chestnuts to the food processor and Pulse until everything is combined and you have a coarse Pesto. Season to taste and set aside.
  4. In a small saucepan, melt Vegan Butter. Add Mushrooms and cook until Golden. Season with Salt and Pepper.
  5. Once pasta is cooked, drain and reserve about 1/2 a cup of the cooking liquid.
  6. In a saucepan, combine Mushrooms, Chestnut Pesto and Cooked Pasta. Toss well and add reserved cooking liquid to loosen the Pesto up.
  7. Season with Salt and Pepper and serve warm, sprinkled with additional Parsley or Vegan Parmesan.



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