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Creamy mushroom pasta with pesto
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 845
  • Fat about 52g
  • Carbohydrates about 72g
  • Protein about 18g
This is needed
This is needed for 4 people
To cook the pasta
  • salted water, boiling
  • 350 g pasta (e.g. farfalle)
  • 1 tin chickpeas (approx. 215 g), drained, rinsed
  • 1 bunch flat-leaf parsley
  • 50 g walnut kernels, coarsely chopped, toasted
  • 1 green chilli pepper, deseeded, cut into rings
  • 0.5 tsp sea salt
  • 1 dl olive oil (not cold-pressed)
  • 1 bunch chives, finely chopped
Mushroom sauce
  • 1 tbsp olive oil
  • 250 g mushrooms, quartered
  • 2 tbsp lemon juice
  • 1 onions, finely chopped
  • 250 g chanterelles, halved if necessary
  • 1 tsp sea salt
  • 2 dl single cream for sauces
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And that's how it's done
And that's how it's done
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.
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.