Creamy winter spaghetti with chestnuts, endive, and apple

Step 1/4

• 1 onion
• 1 clove garlic
• 1 apple
• 1 tsp lemon juice
• 1 endive

• cutting board
• knife

Peel the onion and garlic and finely chop. Quarter and core the apple, then dice it and sprinkle with lemon juice. Halve the endive widthwise and reserve top green leaves. Cut the bottom half into strips.

Step 2/4

• 3 tbsp olive oil
• 4 sprigs sage leaves
• 200 g chestnuts
• 50 ml white wine
• 200 ml vegetable broth
• 50 g mascarpone cheese
• 2 tbsp unsalted butter
• salt
• pepper

• frying pan
• paper towels
• rubber spatula

In the meantime, heat olive oil in a pan and fry the sage until crispy. Remove and drain on paper towels. Sweat the onions and garlic in the pan, then add the chestnuts and deglaze with white wine. Add vegetable broth and bring to a simmer. Add the mascarpone, butter, and the sliced endive. Season with salt and pepper.

Step 3/4

• 250 g spaghetti

• large pot
• colander

Put on a large pot of water and cook the pasta as per the package instructions. Drain.

Step 4/4

• 50 g Parmesan cheese
• salt
• pepper

• tongs
• fine grater

Add the pasta to the sauce and season with salt and pepper. Serve with apple, reserved endive leaves, and fried sage. Grate parmesan over the top and enjoy!

Enjoy your meal!