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Mushroom & Bacon Spaghetti with Chestnut Pesto


  • Author: Author
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4 1x
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Ingredients

Ingredients

  • 50g (2oz) cooked chestnuts
  • 25g (1oz) parmesan cheese, grated
  • 1 garlic clove, peeled
  • handfuls of fresh parsley
  • 60ml (4tbsp) rapeseed oil
  • 200g (7oz) smoked lardons
  • 250g (8oz) mushrooms
  • 250g (8oz) Riso Gallo gluten-free spaghetti

Instructions

Instructions

  1. Place the chestnuts, cheese, garlic and parsley in a food processor and pulse until the mixture has a crumbly consistency.
  2. Pour the mixture into a bowl and stir in the oil. Set aside.
  3. Fry the lardons in a pan and stir them around until cooked and browned.
  4. Put the lardons aside but retain the fats released and fry the mushrooms in it until cooked.
  5. Keep the mushrooms and bacon warm while cooking the spaghetti for 8 minutes.
  6. Once the spaghetti is cooked and drained, stir in the pesto, then mix in the bacon and mushrooms.
  7. Divide into 4 portions and sprinkle with extra parmesan cheese.

  • Cuisine: Cuisine

Nutrition

  • Calories: 562
  • Sugar: Sugars
  • Sodium: 592 mg
  • Fat: 29 g
  • Carbohydrates: 57 g
  • Fiber: Dietary Fiber
  • Protein: 16.9 g
  • Cholesterol: 5 mg