Summary

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

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Instructions

1. Bake the chestnuts for 20 minutes at 170 ° C, then peel and chop.
2. Bring the water to the boil and add salt. Cook the pasta as usual.
3. 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.
4. Drain and drain the pasta. Arrange with the sauce and serve immediately.
5. Puree makes the sauce creamier, personally I prefer a thinner sauce with sticks of chestnuts. Optionally, the cream can be replaced.
6. The chestnuts may already have become dry (hard) - they become soft again when they are cooked.