Spaghetti with Chestnuts and Leek
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- 200 g chestnut (s), vacuum-packed, pre-cooked
- 1 leek
- olive oil
- garlic
- 4 tablespoon maple syrup
- 1 tablespoon soy sauce
- 100 ml cream
- salt and pepper
- Chilli flakes
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente as usual.
- In the meantime, cut the chestnuts into pieces and the leek into fine strips.
- Heat the olive oil in the pan and squeeze the desired amount of garlic. Add the chestnuts, mix with the oil and heat for 2 minutes while stirring well. Add the maple syrup and soy sauce and simmer a little. Then add the leek and stir-fry until the leek has softened. Deglaze with the cream and simmer again a little. Season with salt, pepper and chilli flakes.
- Drain the spaghetti, place on a plate and cover with the chestnut mixture. Finally sprinkle some parmesan on top.
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