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Maccheroni with parsley pesto and wild mushrooms

Maccheroni with Parsley Pesto and Wild Mushrooms: An Autumn Serenade

A vibrant plate of maccheroni tossed with a fragrant parsley pesto, Sicilian pecorino and golden chanterelles - a comforting autumn medley inspired by Mediterranean flavours.

Author: Vito Costa • Published on: September 23, 2023
Categories: First Courses Vegetarian First Courses Quick Recipes
Tags: garlic mushrooms almonds extra-virgin olive oil pasta pecorino black pepper parsley
⏱️
Prep Time
about 20 minutes
🔥
Cook Time
about 5 minutes
👥
Serve
Serves 4
📊
Difficulty
Easy
💰 Medium
🗓️ Autumn
⭐ 4.9/5

🛒 Ingredients

  • ✓ 320 g maccheroni
  • ✓ 200 g fresh chanterelle mushrooms
  • ✓ 1 garlic clove
  • ✓ 80 g fresh parsley
  • ✓ 100 g grated Sicilian pecorino
  • ✓ 30 g almonds
  • ✓ Extra-virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
400–450 kcal
Protein
12–15 g
Fat
20–25 g
Carbohydrates
45–50 g
Fiber
5–7 g
Sugars
Not specified
Sodium
Not specified

Picture a crisp autumn day in Sicily: cool air rolling in from the hills, the scent of damp earth, the warm colours of fallen leaves. It’s the perfect moment for a bowl of maccheroni with parsley pesto and wild mushrooms - a dish that feels like an ode to the season itself.

Here, the fresh brightness of parsley meets the gentle earthiness of chanterelles, lifted by the creamy richness of Sicilian pecorino and the subtle crunch of almonds. The pesto alone is wonderfully aromatic, but when combined with buttery sautéed mushrooms and perfectly al dente maccheroni, it becomes something truly special.

This is a plate meant to savour slowly - a small celebration of autumn’s generosity, ideal for a cosy dinner with friends or a leisurely Sunday lunch.

👨‍🍳 Preparation

  1. 1

    Combine the fresh parsley, grated pecorino and peeled almonds in a food processor.

  2. 2

    Blend until smooth.

  3. 3

    Add extra-virgin olive oil in a slow stream until the pesto reaches a creamy consistency. Season with salt and pepper to taste.

  4. 4

    Transfer the pesto to a bowl and set aside.

  5. 5

    Clean the chanterelles, brushing away any dirt, then chop them into small pieces.

  6. 6

    Heat a little olive oil in a large frying pan and add the whole garlic clove.

  7. 7

    Add the mushrooms and sauté over medium heat until golden and tender. Remove the garlic.

  8. 8

    Meanwhile, cook the maccheroni in plenty of salted boiling water until al dente. Reserve a little cooking water.

  9. 9

    Tip the maccheroni into the pan with the mushrooms and toss with grated pecorino until velvety. Add a splash of cooking water if needed.

  10. 10

    Remove from the heat and stir through a generous amount of parsley pesto until everything is beautifully coated.

  11. 11

    Serve the maccheroni hot, topping with more pecorino and a twist of freshly ground black pepper, if you fancy.

💡 Tips and Variations

Swap chanterelles for porcini if you’re after a deeper, more intense mushroom flavour. For a lighter option, simply reduce the amount of pecorino in the pesto.

📦 Storage

  • • Store leftovers in an airtight container in the fridge and enjoy within 2–3 days.
  • • Reheat gently in the microwave or in a non-stick pan with a splash of vegetable stock to loosen the sauce.
  • • Use the mushrooms within 1–2 days for best freshness.

🍷 Pairing

Pair this dish with a glass of Contea di Sclafani novello, served at 16–18°C in large balloon glasses.

Thank you for diving into this delicious slice of Sicilian cooking. May these maccheroni bring a taste of Mediterranean warmth to your table. Buon appetito!

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