Chestnut and Carrot Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 chestnut (s)
- 2 medium onion (s)
- 5 medium carrot (s)
- 250 g pasta, cooked
- 250 g cream cheese
- 250 ml cream
- salt
- Pepper, black
- 2 tablespoon oil, neutral in taste
Print Recipe
Pin Recipe Instructions
- Peel and chop the chestnuts. To do this, cut the chestnuts crosswise and blanch them for a few minutes. Meanwhile, dice the onions and carrots.
- First sauté the onions in oil until they are translucent and then add the carrots. Before they are done, mix in the cooked noodles, the diced chestnuts, cream cheese and cream and stir well. Let simmer for approx. 5 minutes over low heat, stirring occasionally. Season to taste with salt and pepper.
- Annotation:
- For me, the more chestnuts there are in the dish, the tastier it is. However, the amount is quickly put to an end for me due to the laborious peeling.
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