Pasta with Chestnut and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g chestnut (s)
- 50 ml cream
- 0.25 ¼ apple
- 0.5 ½ onion (s)
- 125 g pasta
- salt and pepper
- Salt water
- water
Print Recipe
Pin Recipe Instructions
- Bake the chestnuts for 20 minutes at 170 ° C, then peel and chop.
- Bring the water to the boil and add salt. Cook the pasta as usual.
- Bring the crumbled chestnuts to the boil with a little water, add the onion, apple and cream and cook while the pasta is cooking. At the end, cut the chestnuts with a fork (optional: puree), season to taste with pepper and salt.
- Drain and drain the pasta. Arrange with the sauce and serve immediately.
- Puree makes the sauce creamier, personally I prefer a thinner sauce with sticks of chestnuts. Optionally, the cream can be replaced.
- The chestnuts may already have become dry (hard) - they become soft again when they are cooked.
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