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Chestnut and Wild Mushroom Tagliarini

A rich vegetarian pasta dish featuring roasted chestnuts, sautéed wild mushrooms, brandy, and double cream topped with fresh herbs.

VegetarianDinnerPastaMushroomsChestnuts

Estimated Nutrition

Per Serving Total
Calories 903.1 kcals 3612.4 kcals
Carbohydrates 82.2 grams 328.8 grams
Fat 51.1 grams 204.2 grams
Protein 22.2 grams 88.6 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Butter
175
ml
Double Cream
25
g
Parmesan
Freshly grated
GrainsCereals
500
g
Tagliarini Pasta
Fresh
Liquids
50
ml
Brandy
NutsSeeds
300
g
Chestnuts
Whole
2
tbsp
Flat leaf Parsley
Finely chopped
2
tbsp
Chervil
Finely chopped
Vegetables
2
piece
Shallots
Finely chopped
200
g
Wild Mushrooms
Cleaned

Steps

  • Preheat the oven to 220°C.
  • Pierce chestnuts, roast on a tray for 20-25 minutes, then peel and chop.
  • Sauté shallots in butter in a hot frying pan for 2 minutes.
  • Add mushrooms and fry for 1 minute.
  • Add brandy and flambé carefully.
  • Stir in cream and chestnuts, bring to a boil, and simmer for 2 minutes.
  • Cook pasta in boiling salted water, drain, and combine with the sauce.
  • Mix in parsley, chervil, and parmesan, then season and serve.