Description
This Chestnut Pasta recipe features earthy chestnuts and a creamy sauce, creating a delightful dish perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup cooked chestnuts, chopped
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve some pasta water, then drain.
- Sauté the Chestnuts: In a large skillet, heat olive oil over medium heat. Add chopped cooked chestnuts and sauté for about 3-4 minutes until heated through.
- Make the Cream Sauce: Pour in heavy cream and bring to a gentle simmer. Stir in half of the grated Parmesan cheese until melted and creamy. Season with salt and pepper.
- Combine Everything: Add the drained pasta to the skillet with the cream sauce. Toss well to combine, adding reserved pasta water as needed for desired consistency.
- Serve & Garnish: Transfer to bowls or plates. Top generously with remaining Parmesan cheese and chopped parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 2g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Keywords: For added flavor, consider incorporating sautéed mushrooms or fresh herbs like thyme. Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of water or broth.