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

This Mushroom, Leek and Chestnut Parpadelle recipe celebrates the best of autumn produce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 4 people
Calories: 908.48kcal


  • 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


  • 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.


Calories: 908.48kcal | Carbohydrates: 101.74g | Protein: 27.89g | Fat: 44.03g | Saturated Fat: 24.86g | Trans Fat: 0.17g | Cholesterol: 216.28mg | Sodium: 464.62mg | Potassium: 752.48mg | Fiber: 4.19g | Sugar: 3.87g | Vitamin A: 1864.34IU | Vitamin C: 25.16mg | Calcium: 390.87mg | Iron: 3.37mg