Earthy pasta with chestnuts and mushrooms
- 500 g tagliatelle
- 300 g chestnuts (peeled)
- 400 g mushrooms
- 2 onions
- 4 spring onions
- 2 cloves garlic
- 8 tbsp olive oil
- 500 ml cream
- 1 lemon (juice)
- 50 g Parmesan
- spring onions for garnish
Utensils:cutting board, knife, large pot, frying pan, ﬁne grater, citrus press, sieve
Finely slice spring onions. Chop onions and mince garlic. Remove stems from mushrooms, then quarter. Chop peeled chestnuts.
Add pasta to a large pot of salted water and cook until al dente, according to package instructions.
Heat olive oil in a frying pan over medium-high heat. Add onions and garlic, and sauté until translucent. Then, add mushrooms and sauté for approx. 5 min. Season to taste with salt. Add chopped chestnuts and cook for approx. 3 min.
Deglaze with cream and cook for approx. 4 min. Juice lemon. Finely grate Parmesan. Season to taste with salt, pepper, and lemon juice. Add Parmesan and stir to combine.
Drain pasta, transfer to frying pan, and stir to combine. Serve pasta and garnish with spring onions. Enjoy!
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