1. Heidi @ Food Doodles

    Mmm, I think that looks good. Although for some reason most pasta dishes do. I actually think that flavor combo would be great. They’re kind of fall flavors I think, which is hilarious because I just made a pecan almond nut butter with fall flavors and then I remembered it’s only July! I’m getting ahead of myself :) Just curious, can you buy ready to eat chestnuts at the store? I don’t know if I’ve ever seen them before.

    July 3, 2011


  2. Teniesha @ Vegan on the Go-Go

    Sounds delicious! I’ve never had chestnuts before, and this would be a perfect opportunity to remedy that. :)

    July 4, 2011


  3. Brittani

    Can I use almond milk instead of soy milk? Thank you!!!

    October 31, 2013



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    [...] I intended to follow either this tomato pumpkin pasta, pumpkin and chestnut pasta, or pumpkin penne with crispy sage and pecans. But alas, as it ended up only me having lunch. I [...]

    August 15, 2011

  2. 5 Savory Pumpkin Recipes to Love - DaringSearch-Free online writing and publishing

    [...] Pumpkin Chestnut Pasta A seemingly uncommon combination, this pasta dish shines with autumn and winter flavors. Perfect for keeping out the cold! Be sure to use gluten free pasta (rotini or fettucini will yield best results). Dairy Free/Vegan Option: substitute non-dairy cream cheese for equally spectacular results! [...]

    September 26, 2011

  3. Creamy Chestnuts | Peachy Palate

    [...] at the pics I can still taste the creaminess of this pasta…another one inspired completely by Sonia @The Healthy Foodie. It was absolutely incredible; not that I had any doubts that it would be. With [...]

    December 19, 2011

  4. A little out of season

    [...] and picked myself up some cooked and vacuum packed chestnuts; I spotted them and couldn’t resist! Sonia’s recipe for pumpkin chestnut pasta has been tried on more than one occasion and I could think of nothing better than a big bowl [...]

    August 13, 2012

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