Creamy Chestnut Pasta with Parmesan, Garlic, and Thyme (Print version)
A cozy vegetarian pasta with sweet chestnuts, garlic, thyme, cream, and Parmesan tossed through wide ribbons of pasta.
# Ingredients:
For the pasta
01 -
12 oz (340 g) pappardelle or fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved pasta water
For the chestnut cream sauce
04 -
2 tablespoons unsalted butter
05 -
1 tablespoon extra-virgin olive oil
06 -
1 medium shallot, finely chopped
07 -
3 garlic cloves, minced
08 -
1 tablespoon fresh thyme leaves, plus more for serving
09 -
1 cup (150 g) cooked peeled chestnuts, roughly chopped
10 -
1/2 cup (120 ml) low-sodium vegetable broth
11 -
1 cup (240 ml) heavy cream
12 -
1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
13 -
1/4 teaspoon freshly grated nutmeg, optional
14 -
1/2 teaspoon fine salt, plus more to taste
15 -
1/2 teaspoon freshly ground black pepper
16 -
1 teaspoon finely grated lemon zest
For serving
17 -
1/4 cup (25 g) toasted walnuts, chopped, optional
18 -
Fresh thyme leaves
19 -
Extra Parmesan cheese
# Instructions:
01 -
Bring a large pot of water to a boil and season it well with kosher salt. Cook the pasta until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Set a wide skillet over medium heat. Add the butter and olive oil, then cook the shallot with a pinch of salt for 3-4 minutes until soft. Stir in the garlic and thyme and cook for 45 seconds.
03 -
Add the chopped chestnuts and cook for 2-3 minutes, stirring often. Mash some of the pieces with the back of a spoon so they help thicken the sauce.
04 -
Pour in the vegetable broth and scrape up the skillet. Add the heavy cream and simmer gently for 4-5 minutes until slightly thickened.
05 -
Lower the heat. Stir in Parmesan, nutmeg if using, fine salt, black pepper, and lemon zest until the cheese melts into the sauce.
06 -
Add the drained pasta and toss well. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the noodles.
07 -
Taste and adjust salt and pepper. Serve immediately with toasted walnuts, fresh thyme, and extra Parmesan.
# Good to know:
01 -
Use cooked peeled chestnuts, not raw chestnuts.
02 -
Best served as soon as the pasta is tossed.
03 -
Reserve pasta water before draining because the sauce thickens quickly.