Creamy Chestnut Penne

Creamy pasta dishes are my absolute favourite. I stopped eating dairy as I found it massively impacted on my acne and eczema, but cashew cream is so easy to make and I love the taste. 

Tarragon is an often overlooked herb. You can chop it and use it fresh in this recipe or stir in dried. The high concentration of Vitamin A and potassium helps to improve the skin and being high in folates and various antioxidants, it helps to increase the natural oils in the body.

Chestnuts meanwhile contain certain essential nutrients such as potassium, zinc, B vitamins and vitamin E. Moreover, they remove toxins from the body that can damage your hair and skin. 


150g gluten free penne

50g cashews (soaked in boiling water)

2 tbsp nutritional yeast

1 tsp apple cider vinegar

1 tsp tarragon

2 small red onions (finely chopped)

2 cloves garlic (crushed)

180g chestnuts (I used these)

100g mushrooms

Juice of half a lemon

Pinch of two of salt


Boil a pan of water and add the penne

Saute two red onions in olive oil in a pan for 5 - 8 mins until soft

Add the chestnuts, mushrooms and garlic to the pan

Cover the cashews in boiling water to soak (half an hour to soften)

Add nutritional yeast, vinegar and salt to the cashews and blitz in a nutribullet until creamy

Pour the cream over the chestnuts in the pan, squeeze in the lemon, season with salt and warm

Drain the pasta and stir the creamy chestnuts through

Garnish with dried tarragon 


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  • Hey Sarah,

    Have you tried Tiger Nuts? Despite their name they’re not actually a nut but a seed! They can offer a really great substitute. Available online and from health stores – let me know if you give them a try.

    Hanna Sillitoe
  • Looks great but what about those of us with nut allergies as well. Another one to add to the list. What would the alternatives be as ingredients to your recipes?


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