Creamy Mushroom Pasta with Chestnuts – the perfect week-night supper
This Creamy Mushroom Pasta, with sweet chestnuts and caramelised onions, is just what I want at the end of a busy working day. It is savoury, full of flavour and, even better, is quick and easy to make and the sauce can also be made in advance.
Mushrooms and sweet chestnuts are great flavour partners and are two of my favourite ingredients. The savouriness of this dish is enhanced by using both fresh and dried mushrooms. You can use any type of dried mushroom in this recipe – most of the supermarkets sell a range including porcini, shitake and mixed. They add a real depth of almost meaty flavour to recipes that do not contain any meat! Ready-to-eat sweet chestnuts are also available widely in supermarkets. They are inevitably associated with Christmas but I use them all the year round. They have a sweetness and also a soft but firm texture that is fantastic in all kinds of savoury dishes.
Due to its deep savouriness, this dish is a great one to serve to meat-eaters. In addition to its flavour, it also has a good range of textures and a good “mouth feel” which means the lack of meat is not likely to be noticed! There are several variations that you can make to this recipe depending on your dietary preferences.
- Vegetarian – I include anchovies in my recipe but, if you are vegetarian, you can leave them out. You may just need to add a little additional salt to the sauce.
- Vegan – You can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
- Healthier – Replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.
You can use any kind of pasta to make Creamy Mushroom Pasta. I generally use a shorter pasta such as gigli (I love gigli!) or penne but I’ve made it with pretty much every type of pasta depending on what I have in my cupboard at the time.Print
Creamy Mushroom Pasta with Chestnuts
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Pasta
This Creamy Mushroom Pasta with Chestnuts is the perfect week-night supper.
- 25 g butter
- 1 tablespoon olive oil
- 2 onions
- a handful of dried mushrooms (any kind)
- 2 cloves of garlic
- 1 tin of anchovies (optional)
- 485 g fresh mushrooms
- 180 g pack of peeled chestnuts
- 2 tablespoons of double cream
- Fresh parsley
- Salt and pepper
- 350 g pasta
- Heat the olive oil and butter in a large frying pan.
- Peel and finely chop the onions and add them to the pan. Crumble the dried mushrooms and add to the pan. Cook over a low heat for around 15 minutes until the onions are sweet and caramelised and the dried mushrooms have softened.
- Peel and crush the cloves of garlic and roughly chop the anchovies. Add to the pan.
- Finely chop half of the fresh mushrooms and slice the other half. This gives some variety in texture to the pasta sauce. Add the fresh mushrooms to the pan.
- Cook for ten minutes until the fresh mushrooms are cooked through.
- Roughly chop the peeled chestnuts into large chunks and add them to the pan.
- Stir in the double cream and heat for a few minutes until the sauce thickens slightly. Chop the parsley and stir into the sauce. Taste the sauce and add salt and pepper as required. You may not need to add salt as the anchovies will add saltiness to the mixture.
- In a separate pan, heat water to boiling point, add the pasta and cook according to instructions on the packet. When done, drain and stir in the mushroom and chestnut sauce.
If you want to make this a vegetarian recipe, you can omit the anchovies. Just make sure that you add a little salt to the sauce to compensate for the loss of their saltiness.
If you want to make this a vegan recipe, you can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
If you want to make this a healthier recipe, replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.
Keywords: pasta, mushroom, chestnut
14 thoughts on “Creamy Mushroom Pasta”
Your mushroom pasta sounds like my idea of heaven on a plate. Love the sound of anchovies for that umami flavour and crunchy chestnuts, absolutely delicious!
Thank you very much. I love all the autumn flavours at this time of year and mushrooms and chestnuts are two of my favourites.
This looks great for a comforting mid week meal. I love the variations on the recipe that you have provided- I will follow the vegan suggestion as a non cream lover. Thank you!
Ooo this is so yummy, I love mushrooms with pasta
This mushroom pasta is right up my street. I love the addition fo dried mushromsto enhance the flavour they really can make all the difference. Thank you for linking to #CookBlogShare
Thank you! I love dried mushrooms – they are really useful for giving depth of flavour, particularly in vegetarian dishes.
I love mushroom pasta and this looks amazing
Thank you very much!
Ah, mushrooms and pasta, two of my favourite things! All these flavours sound yummy!
Thank you – two of my favourite things too!
This is my ultimate comfort food – pasta and mushrooms! I love the addition of the chestnuts and the anchovies. We’ll definitely be giving this a try this autumn.
Thank you! It is a really comforting and tasty recipe.