Creamy Chestnut Pasta with Garlic (Print Version)
Silky chestnut cream sauce coats pasta, balanced by garlic, thyme, and a hint of Parmesan.
# Ingredients:
→ Pasta
01 -
340g fettuccine or pappardelle pasta
→ Chestnut Sauce
02 -
1 cup cooked chestnuts, peeled and chopped
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons olive oil
05 -
2 cloves garlic, minced
06 -
1 small onion, finely chopped
07 -
240ml heavy cream or plant-based cream alternative
08 -
120ml chicken or vegetable broth
09 -
33g grated Parmesan cheese or non-dairy cheese
10 -
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
11 -
0.5 teaspoon ground nutmeg (optional)
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Garnishes
14 -
Fresh parsley or sage leaves (optional)
15 -
Toasted pine nuts or chopped walnuts (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 240ml of pasta cooking water, then drain and set the pasta aside.
02 -
Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and finely chopped onion. Sauté for 3 to 4 minutes until fragrant and softened.
03 -
Add the chopped chestnuts to the skillet. Stir and cook for 2 to 3 minutes until the chestnuts are warmed and lightly golden.
04 -
Slowly add the heavy cream and broth, stirring continuously. Bring to a gentle simmer and allow the sauce to thicken for 5 to 7 minutes.
05 -
Stir in grated Parmesan cheese, thyme, nutmeg if using, salt, and black pepper. Mix until the cheese melts and the sauce achieves a smooth, creamy consistency.
06 -
Add the drained pasta to the skillet with the chestnut sauce. Toss gently until coated. Gradually add some reserved pasta water to reach desired sauce thickness if necessary.
07 -
Let the pasta and sauce simmer together for 2 to 3 minutes until evenly heated and flavors meld.
08 -
Transfer the pasta to serving plates. Garnish with fresh parsley or sage leaves, and finish with toasted pine nuts or chopped walnuts if desired. Serve immediately.
# Notes:
01 -
For vegan or dairy-free variations, substitute heavy cream and Parmesan with plant-based alternatives and use olive oil instead of butter.
02 -
Pre-cooked chestnuts greatly reduce preparation time and ensure consistent texture.
03 -
Reserving pasta water helps adjust sauce consistency without diluting flavor.