Skip to Content

Earthy pasta with chestnuts and mushrooms

Servings: 4

  • 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
  • salt
  • pepper
  • 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!

Afraid of the mess? Dont be!

After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.

Find out more

  • Discover Somat’s powerful range of products

  • Need an expert by your side? Find the best advice here!