Creamy Chestnut Spaghetti
Yum
If you love chestnuts, this creamy chestnut sauce with pasta will make great meal done in 20 minutes!
We are huge chestnut fans. This is why there is always a package or two of boiled and pressed chestnuts in the freezer to make comforting dinner, quickly done or a dessert, usually combined with chocolate and whipped cream.
Luckily, there are two versions available in the stores: one is pure puree, no extra flavours and the other one is for sweets and contains dark rum, vanilla extract and sugar.
For this creamy spaghetti, you need pure, simple version, spring onions or leek and spaghetti. Any pasta would do but I used black, nero di sepia (cuttlefish ink) coloured
If you live close to the forest, you can always pick some, boil, press and make your own stock. Also, we find beautiful sorts at street market in autumn and pack some to have for winter.
When my son was a kid, we used to have walks in the forest and gathered acorns and chestnuts to bring home to make some food and necklaces. Once his interests turned into the activities of other kind, I stopped those visits to nature and found other priorities.
However, it is great to find packed goodies at stores. Still great quality at acceptable prices. I wonder how long this will last….
Here are some photos showing the process of sauce making:
Take a closer look at the forth photo with wooden spatula. It has a hole in the middle showing the quantity of raw spaghetti that is enough for one adult. No way people! No way!
I would really very much like to talk with that somebody to hear the reasons. This hole is 1 inch wide. What do you think? Or are we eating too much?
Anyway, here are some more chestnut recipes published at our place:
Chestnut and Pancetta Foccacia
Roast Chestnut Pizza with Pine Nuts
Creamy Chestnut Spaghetti
If you love chestnuts, this creamy chestnut sauce with pasta will make great meal done in 20 minutes!
Ingredients
- 250 grams spaghetti
- 200 grams chestnut puree, unsalted, unsweetened
- 1 cup chopped spring onions
- 1 cup heavy cream
- 1 Tbsp butter
- Salt, ground black pepper to taste
- Water,optional
- Fresh chopped spring onion rings and boiled chestnuts to garnish the dish
Instructions
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In medium sized pot, bring water to boil, add salt to taste. Boil spaghetti as suggested on the package. My package needed 10 minutes.
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While spaghetti are boiling, fry onions and butter in medium sized pan, add chestnut puree until creamy. If necessary, add few tablespoons of water to avoid sticking to the pan bottom.
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Pour heavy cream, add ground black pepper and salt to taste, bring to boil gently for one minute and your sauce is ready.
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Spaghetti should be al dente by now, drain them and combine with the sauce and serve garnished with spring onions and chopped boiled chestnuts.
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