Earthy pasta with chestnuts and mushrooms

Step 1/5

• 1 onions
• 2 spring onions
• 1 cloves garlic
• 200 g mushrooms
• 150 g chestnuts

• cutting board
• knife

Finely slice spring onions. Chop onions and mince garlic. Remove stems from mushrooms, then quarter. Chop peeled chestnuts.

Step 2/5

• 250 g tagliatelle
• salt

• large pot

Add pasta to a large pot of salted water and cook until al dente, according to package instructions.

Step 3/5

• 4 tbsp olive oil
• salt

• frying pan

Heat olive oil in a frying pan over medium-high heat. Add onions and garlic, and sauté until translucent. Then, add mushrooms and sauté for approx. 5 min. Season to taste with salt. Add chopped chestnuts and cook for approx. 3 min.

Step 4/5

• 250 ml cream
• ½ lemon
• 25 g Parmesan
• salt
• pepper

• fine grater
• citrus press

Deglaze with cream and cook for approx. 4 min. Juice lemon. Finely grate Parmesan. Season to taste with salt, pepper, and lemon juice. Add Parmesan and stir to combine.

Step 5/5

• spring onions for garnish

• sieve

Drain pasta, transfer to frying pan, and stir to combine. Serve pasta and garnish with spring onions. Enjoy!

Enjoy your meal!