Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Maccheroni with Parsley and Mushroom Pesto: An Autumnal Symphony
Embrace the flavours of the Mediterranean with this comforting maccheroni tossed in a vibrant parsley and mushroom pesto — a true celebration of autumn’s bounty.
📖 What is it
Embrace the flavours of the Mediterranean with this comforting maccheroni tossed in a vibrant parsley and mushroom pesto — a true celebration of autumn’s bounty.
🛒 Ingredients
- ✓ 320g maccheroni pasta
- ✓ 200g fresh chanterelle mushrooms
- ✓ 1 clove garlic
- ✓ 80g fresh parsley
- ✓ 100g grated Sicilian pecorino cheese
- ✓ 30g almonds
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Picture yourself wandering through the Sicilian countryside in autumn, where the crisp air carries the earthy scent of damp soil and fresh mushrooms. The warm hues of vineyard leaves mingle with the bright emerald of parsley, creating a fragrant harmony that’s both authentic and inviting. This maccheroni with parsley and mushroom pesto captures all those moments, offering a dish rich in flavour where creamy pecorino melds with crunchy almonds and delicate chanterelles — a deeply traditional treat that’s simply irresistible.
👨🍳 Preparation
- 1
In a food processor, combine the fresh parsley, grated Sicilian pecorino, and peeled almonds.
- 2
Blend until you achieve a smooth, uniform texture.
- 3
Slowly drizzle in extra virgin olive oil until your pesto reaches the desired consistency. Season with salt and freshly ground pepper to taste.
- 4
Transfer the pesto to a bowl, ready to dress your pasta.
- 5
Clean the chanterelle mushrooms by gently removing any dirt, then roughly chop them.
- 6
Heat a generous splash of extra virgin olive oil in a large pan and add the whole garlic clove.
- 7
Add the chanterelles and sauté over medium heat until golden and tender. Remove the garlic clove.
- 8
Meanwhile, cook the maccheroni in plenty of salted boiling water until al dente. Drain, reserving a little cooking water.
- 9
Add the cooked pasta to the mushrooms in the pan and toss with the grated pecorino to create a silky sauce. If needed, stir in some reserved pasta water to loosen the mixture.
- 10
Turn off the heat and stir in a generous amount of the parsley pesto, mixing thoroughly so all those wonderful flavours meld together.
- 11
Serve the maccheroni with parsley and mushroom pesto hot, finishing with a scattering of pecorino and, if you like, a fresh crack of black pepper.
💡 Tips and Variations
- •
For a richer twist, try using fresh porcini mushrooms — their earthy aroma will elevate the dish beautifully.
- •
Opt for artisanal, bronze-cut maccheroni to really hold the sauce and soak up the pesto’s aromatic punch.
- •
The key to this recipe lies in the bold herbal notes of fresh parsley balanced by the sweet earthiness of the mushrooms.
- •
To make it vegan-friendly, swap the pecorino for a sprinkle of nutritional yeast flakes to maintain a savoury, umami depth.
- •
When making the pesto, finely chop parsley, almonds, garlic, and olive oil, seasoning with salt and pepper to bring out the complexity of flavours.
- •
A little tip: let the pesto rest for a few minutes before mixing it into the pasta — it helps the flavours to meld beautifully.
- •
The secret to this dish is in balancing the freshness of the ingredients with the creamy, velvety finish achieved by tossing off the heat.
📦 Storage
- • Store any leftovers in an airtight container in the fridge, ideally enjoying them within two to three days to preserve their flavour and texture.
- • When reheating, warm gently in a non-stick pan with a splash of reserved pasta water or vegetable stock to keep it wonderfully creamy and prevent drying out.
- • Remember, fresh mushrooms are best eaten promptly as their freshness greatly influences the final taste of the dish.
🍷 Pairing
To complement the maccheroni with parsley and mushroom pesto, I recommend a Sicilian wine like Frappato rosé — its fresh, fruity notes perfectly balance the dish’s savoury and herbal qualities.
Alternatively, a youthful Nero d’Avola offers structure without overwhelming the flavours.
For those looking beyond Sicily, a young Chianti will beautifully highlight the earthy undertones of the mushrooms with its balanced acidity.
I can’t recommend this dish enough for cosy autumn evenings or whenever you fancy a taste of Sicily’s heart and soul. The harmony of fresh herbs, earthy mushrooms, and creamy pecorino is utterly comforting, yet vibrant. Do give it a go at home — it’s simple to prepare, packed with flavour, and guaranteed to warm the spirits of family and friends alike. If you try it, I’d love to hear how it turns out and what tweaks you make to make it your own. Happy cooking and buon appetito!
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