Mushroom, Leek and Chestnut Parpadelle

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 cream, garlic, thyme and 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.

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.

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.

Mushroom, Leek and Chestnut Parpadelle

This Mushroom, Leek and Chestnut Parpadelle recipe celebrates the best of autumn produce.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 people

Calories 908.48 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 tbsp butter
• 1 tsp olive oil
• 1 leek
• 8 mushrooms
• 200 g chestnuts pre-cooked
• 3 cloves garlic
• 300 ml cream
• 100 g grated 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: 908.48kcalCarbohydrates: 101.74gProtein: 27.89gFat: 44.03gSaturated Fat: 24.86gTrans Fat: 0.17gCholesterol: 216.28mgSodium: 464.62mgPotassium: 752.48mgFiber: 4.19gSugar: 3.87gVitamin A: 1864.34IUVitamin C: 25.16mgCalcium: 390.87mgIron: 3.37mg

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