• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Mushroom, Leek and Chestnut Parpadelle

Published: Oct 10, 2015 · Modified: Oct 6, 2024 by Emma · This post may contain affiliate links · 8 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

This Mushroom, Leek and Chestnut Parpadellle recipe celebrates everything about seasonal produce in October. 

Seasonal recipes

During the month of October, leeks, wild mushrooms and chestnuts are in season in the UK. They're therefore the perfect combination of ingredients to use in a recipe that celebrates autumn.

When making seasonal vegetables the star of the show it's important to keep the sauce simple. To that end, I've simple used vegan cream, garlic, thyme and vegan parmesan for a white sauce which greedily coats the parpadelle pasta. This rich sauce allows the wilted slices of leek, mushroom and chestnut to cling to each mouthful of pasta.

Mushroom, Leek and Chestnut Parpadelle from Supper in the Suburbs

The perfect pasta for the sauce

Parpadelle is one of my favourite varieties of pasta because its large surface area means more sauce coverage! You could use a tagliatelle or even a fettucine but for me parpadelle is the ideal partner for the thinly sliced vegetables in this dish.

The balance of pasta, sauce and veggies in this dish means that its a real hearty dinner. The creamy sauce is light yet rich and the mushrooms and chestnuts give the dish a real earthy flavour making this the perfect meal for October when we are moving from the last moments of summer into autumn. It also works equally well with a side salad for warmer evenings or comforting garlic bread as we get deeper in autumn.

Seasonal Mushroom, Leek and Chestnut Parpadelle from Supper in the Suburbs

The recipe

Whether you grow your own veg, forage for mushrooms or simply buy your ingredients at the store, the ingredients for this recipe are at their best in the month of October. Enjoy this recipe during the autumn months.

Seasonal Mushroom, Leek and Chestnut Parpadelle from Supper in the Suburbs

Mushroom, Leek and Chestnut Parpadelle

This Mushroom, Leek and Chestnut Parpadelle recipe celebrates the best of autumn produce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people
Calories 843.05 kcal

Ingredients
 
 

  • 1 tablespoon vegan butter
  • 1 teaspoon olive oil
  • 1 leek
  • 8 mushrooms
  • 200 g chestnuts pre-cooked
  • 3 cloves garlic
  • 300 ml vegan cream
  • 100 g vegan parmesan
  • 1 pinch black pepper
  • 400 g parpadelle
  • 1 sprig thyme

Instructions
 

  • Begin by melting the butter in a large flat bottomed pan with a little oil.
  • Thinly slice the leeks, add to the pan and stir until the leeks are completely coated in the butter.
  • Next, add the mushrooms and chestnuts to the pan, also thinly sliced and cook for 5 - 8 minutes until the mushrooms and leeks are tender and wilted.
  • Add the garlic to the pan and cook for a further five minutes.
  • Pour over the cream, stir in the parmesan and heat on low.
  • Put the pasta into a large saucepan and cover with boiling water. Cook for 10 minutes until al dente.
  • Drain the pasta and transfer to the pan with the cream sauce.
  • Stir through so that the sauce completely coats the pasta.
  • remove the leaves from your sprig of thyme, add to the sauce and cook for another 2 minutes.
  • Serve hot.

Nutrition

Calories: 843.05kcalCarbohydrates: 106.4gProtein: 30.3gFat: 35.78gSaturated Fat: 13.11gPolyunsaturated Fat: 2.56gMonounsaturated Fat: 4.99gTrans Fat: 0.07gCholesterol: 101mgSodium: 729.25mgPotassium: 688.12mgFiber: 8.85gSugar: 6.05gVitamin A: 787.04IUVitamin C: 24.71mgCalcium: 406.24mgIron: 4.16mg
Keyword chestnut mushrooms, chestnuts, parpadelle, vegan cream, vegan parmesan
Tried this recipe?Let us know how it was!

More pasta recipes

A big bowl of pesto pasta salad

The Ultimate Pesto Pasta Recipe

A plate of currant, caper and fennel spaghetti with a sprinkling of vegan parmesan

Currant, caper and fennel spaghetti

Orzo with Roasted Mushrooms and Feta

Orzo with Roasted Mushrooms

Spaghetti with Crispy Parma Ham

Spaghetti with Crispy Parma Ham

More recipes perfect for autumn produce

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Claire @foodiequine says

    October 11, 2015 at 10:26 am

    Love the sound of this. I make a LOT of pasta dishes but never get round to blogging them. Shall try and rectify this month and link up.

    Reply
    • Emma Walton says

      October 11, 2015 at 11:47 am

      Definitely do Claire! I'd not posted any pasta dishes in ages either. They arent the easiest to photograph or style!

      Reply
  2. Jemma @ Celery and Cupcakes says

    October 12, 2015 at 6:11 am

    I love pappardelle pasta and the way the sauce clings to it. This looks delicious!

    Reply
    • Emma Walton says

      October 12, 2015 at 6:18 am

      Thanks Jemma. Great minds think alike!

      Reply
  3. Penelope says

    October 12, 2015 at 7:38 pm

    I'm another pappardelle fan, this sounds so lovely and my husband is peering over my shoulder telling me just how much he likes the sound of it too!

    Reply
    • Emma Walton says

      October 13, 2015 at 7:14 am

      Thanks Penelope! I'm glad you both like it! My OH went not only for second but thirds too! A shame really as we were going to have leftovers for tea tonight haha. A victim of my own success 🙂

      Reply
  4. Sarah James says

    October 16, 2015 at 9:35 am

    What a great parpadelle recipe Emma, looking forward to trying this when the chestnuts are ready, might even be lucky enough to find some mushrooms too.

    Reply
    • Emma Walton says

      October 16, 2015 at 9:38 am

      Thanks Sarah! I have not been brave enough to go mushroom foraging yet. I keep meaning to book myself on to a course. Would love to see photos if you do make it 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required