You are here: Home » Recipes » Chestnut Penne with Mushrooms Chestnut Penne with Mushrooms Recipe by Relish Contributor Yield 4 servings Roast some extra chestnuts and you’ll be set to make these pasta classic. PrintEmail Ingredients 1 pound penne pasta Salt, to taste Water2 teaspoons unsalted butter1 tablespoon olive oil2 large portobello mushrooms, diced1 cup chopped roasted and peeled chestnuts*2 tablespoons chopped parsley1/4 cup shredded parmesan cheese Freshly ground black pepper Instructions Cook pasta in boiling salted water about 8 minutes until tender but still al dente. Drain, rinse with cold water, drain and set aside. Heat butter and oil in a large nonstick saute pan over medium heat. Add mushrooms and saute 4 minutes until lightly browned. Add chestnuts and cooked pasta. Combine well and continue to saute 1 minute. Remove from heat and add parsley, parmesan, salt and pepper. Serve immediately. *The simplest way to roast chestnuts is to score them on the flat side with a sharp knife and place them on a baking pan. This prevents the nuts from bursting when you roast them. Bake them in a preheated 400F oven 20 to 25 minutes until the cut edges of the shells curl up. After letting the nuts cool enough to handle, peel back the shell and remove the chestnut inside.