Creamy mushroom pasta with pesto

Total time: 25m
Preparation Time: 25m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 845 Kcal, 18g Protein, 72g Carbohydrates, 52g Fat


  • To cook the pasta
  • 350 g pasta (e.g. farfalle)
  • salted water, boiling
  • Pesto
  • 1 green chilli pepper, deseeded, cut into rings
  • 1 bunch flat-leaf parsley
  • 1 tin chickpeas (approx. 215 g), drained, rinsed
  • 0.5 tsp sea salt
  • 50 g walnut kernels, coarsely chopped, toasted
  • 1 dl olive oil (not cold-pressed)
  • 1 bunch chives, finely chopped
  • Mushroom sauce
  • 1 tbsp olive oil
  • 2 dl single cream for sauces
  • 1 tsp sea salt
  • 250 g chanterelles, halved if necessary
  • 2 tbsp lemon juice
  • 1 onions, finely chopped
  • 250 g mushrooms, quartered

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  • To cook the pasta

    Cook the pasta in salted water until just al dente. Set aside approx. 100 ml of the cooking water. Drain the pasta.
  • Pesto

    Puree the parsley with the reserved cooking water and all the other ingredients up to and including the oil. Mix in the chives.
  • Mushroom sauce

    Heat the oil in a large non-stick frying pan. Stir fry the mushrooms for approx. 4 mins., add the onion, cook for approx. 1 min., add the lemon juice. Pour in the cream, simmer for approx. 4 mins., season with salt. Add the pasta, gently heat through and serve with the pesto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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