Chestnut and Mushroom Tagliatelle

August 4, 2024
5:15 pm

Autumn in Italy is synonymous with the harvest of chestnuts and mushrooms, which are celebrated in various regional dishes. Chestnut and Mushroom Tagliatelle is a delightful pasta dish that brings together the nutty sweetness of chestnuts and the earthy flavor of wild mushrooms. This recipe is perfect for an autumn evening, offering a taste of Italy’s seasonal bounty.

The combination of chestnuts and mushrooms creates a rich and satisfying sauce that beautifully coats the tagliatelle. This dish is not only delicious but also a great way to enjoy the nutritious benefits of chestnuts, which are high in fiber and vitamins. Serve this elegant pasta with a glass of wine for a complete Italian autumn experience.

Recipe:

Ingredients:

250g tagliatelle pasta
200g chestnuts, roasted and chopped
300g mixed wild mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, minced
1 cup vegetable broth
1/2 cup heavy cream
2 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Fresh parsley and grated Parmesan cheese for garnish

Instructions:

Cook tagliatelle according to package instructions. Drain and set aside.
In a large pan, heat olive oil and butter over medium heat. Add onions and garlic, and sauté until soft and fragrant.
Add sliced mushrooms and cook until they release their moisture and begin to brown.
Stir in the roasted chestnuts and vegetable broth. Let it simmer for about 5 minutes.
Pour in the heavy cream, season with salt and pepper, and cook for another 2-3 minutes until the sauce thickens slightly.
Toss the cooked tagliatelle in the sauce until well coated.
Serve hot, garnished with fresh parsley and grated Parmesan cheese.