Roasted Chestnut, Mushroom and Ham Pasta Sauce

Roasted chestnuts. Can you beat that festive smell? The very thought of roasted chestnuts brings a smile to my face; it conjurs up childhood memories of being all bundled up in a scarf, gloves and hat and walking the Christmas market with a hot chocolate. Although it is still pumpkin season, I am a huge Christmas lover and any excuse to start the festive season, I am all for it! Mushrooms don’t make for the most aesthetic of meals, but this sauce is so tasty and is perfect with pasta – the pasta I have used below is butternut squash zuchette pasta from Trader Joes.


Macros per portion (based on 3 servings): 115kcal; 10g protein; 15g carbs, 1g fat


  • 150g mushrooms, sliced
  • 15 roasted chestnuts, peeled
  • 150ml unsweetened almond milk
  • 5 slices of ham
  • 1 tsp rosemary
  • 1 tsp sage


  1. In a small, non-stick pan, saute the mushrooms over a medium heat until they begin to soften. Add the rosemary and sage and cook for a couple more minutes, until soft throughout. Leave to cool.
  2. Roughly chop the ham and chestnuts.
  3. Add the ham and chestnuts to a blender along with the almond milk and mushrooms. Blend until smooth.
  4. Transfer the sauce to a small saucepan and cook over a medium/low heat until piping hot.
  5. Serve with pasta, ham, additional chestnuts and veggies for a festive dish!

-Benchpressingbaubles, x


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