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Mushroom Penne with Chestnuts   Veg  HT  MC 20mins


Serves 4     Hot Vegetarian  Vegetables  Herbs  Pasta  Nuts   Main Course



375g/13oz Penne
2 tbsp Olive Oil
150g/+5oz Boiled Chestnuts, skinned and chopped
2 Garlic Cloves, crushed
3 tbsp Butter

250g/9oz  Mushrooms, thickly sliced
1 tbsp mixed freshly chopped herbs (parsley, thyme, marjoram, chives, etc.)
Parmesan cheese shavings
Salt and Black Pepper



1. Bring a large pan of water to the boil, add plenty of salt and the penne and cook for 8-10 minutes until just tender.


2. Meanwhile,  heat the oil in a large saucepan add the chestnuts and sauté gently over medium heat until just golden brown on all sides.


3. Add the  garlic and cook for one minute. Remove from the heat and set aside.


4. Heat butter in a saucepan add the mushrooms and sauté for about 5 minutes, stirring, until tender.


5. Add the chestnuts together with any oil in the pan plus the fresh herbs, salt and pepper, mix well and cook for 2-3 minutes.


6. Drain the pasta well, transfer to a serving dish then add the chestnut mixture and mix well.  Top with shaved Parmesan and serve immediately.



Serving Suggestions :


Green Salad,   Garlic Bread


Ice cream of choice


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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