Chestnut and Wild Mushroom Tagliarini

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

Vegetarian Dinner Pasta Mushrooms Chestnuts

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

82.2g

per serving

328.8 g total

Fat

51.1g

per serving

204.2 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

175

Double Cream

Parmesan

Freshly grated

GrainsCereals

500

Tagliarini Pasta

Fresh

Liquids

Brandy

NutsSeeds

300

Chestnuts

Whole

tbsp

Flat leaf Parsley

Finely chopped

tbsp

Chervil

Finely chopped

Vegetables

piece

Shallots

Finely chopped

200

Wild Mushrooms

Cleaned

Method

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.