Creamy winter spaghetti with chestnuts, endive, and apple

Creamy winter spaghetti with chestnuts, endive, and apple

Based on 8 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
250 g
spaghetti
200 g
chestnuts
1
endive
1
apple
1
onion
1 clove
garlic
1 tsp
lemon juice
3 tbsp
olive oil
4 sprigs
sage leaves
50 ml
white wine
200 ml
vegetable broth
50 g
mascarpone cheese
2 tbsp
unsalted butter
50 g
Parmesan cheese
salt
pepper
MetricImperial

Utensils

cutting board, knife, frying pan, paper towels, rubber spatula, large pot, colander, tongs, fine grater

How-To Videos

how-to-prepare-chestnuts

How to prepare chestnuts

homemade-vegetable-stock

Homemade vegetable stock

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal1243
Protein29 g
Fat59 g
Carb132 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

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

    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!
    • 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!

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