Creamy Chestnut Pasta: A Gourmet Delight!

Welcome to Flavors of My Roots! I'm excited to have you here as we explore delicious recipes inspired by traditional flavors from around the world.
Today, I'm sharing a fantastic recipe for Chestnut Pasta. This dish combines the earthy taste of chestnuts with savory mushrooms, creating a creamy and delightful pasta that’s both nutritious and flavorful.
Chestnut Pasta🌰
Pasta of your choice
Approximately 20 chestnuts
3 tablespoons olive oil
1/2 of a medium chopped onion
4 cloves of garlic
Approximately 600 grams of chopped portobello mushroom
Salt and pepper to taste
1/4 cup white wine
Smoked paprika to taste
1 teaspoon tomato paste
1 cup coconut milk
1 cup of the pasta water that you cooked the pasta in
3 tablespoons of parsley
How to prepare:
Start by making crisscross cuts on the chestnuts and roast them at 400°F for 30 minutes. In the meantime, heat up a skillet with olive oil and sauté the onion and garlic for 3 minutes. Add the mushroom and sauté for approximately 7 minutes. Add salt and pepper to taste. Remove the chestnuts from the oven and wait for them to cool down. Once they have cooled down, remove the shells and chop them fine. Mix the chopped chestnuts with the mushroom mixture and add the white wine. Mix well and add the smoked paprika, tomato paste, parsley and coconut milk. Cook for 5 minutes. Add the pasta with the mushroom and chestnut mixture with the pasta water and mix well and enjoy!
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#chesnut #recipe #pasta #healthyfood
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Massa com Castanha Portuguesa 🌰
Massa de sua preferência
Aproximadamente 20 castanhas
3 colheres de sopa de azeite
1/2 cebola média picada
4 dentes de alho
Aproximadamente 600 gramas de cogumelo portobello picado
Sal e pimenta a gosto
1/4 xícara de vinho branco
Páprica defumada a gosto
1 colher de chá de pasta de tomate
1 xícara de leite de coco
1 xícara da água em que você cozinhou o macarrão
3 colheres de sopa de salsinha
Como preparar:
Comece fazendo cortes cruzados nas castanhas e asse-as a 200C° por 30 minutos. Enquanto isso aqueça uma frigideira com azeite e refogue a cebola e o alho durante 3 minutos. Adicione o cogumelo e refogue por aproximadamente 7 minutos. Adicione sal e pimenta a gosto. Retire as castanhas do forno e espere esfriar. Depois de esfriarem, retire as cascas e pique-as bem. Misture as castanhas picadas com a mistura de cogumelos e adicione o vinho branco. Misture bem e acrescente a páprica defumada, o extrato de tomate, a salsinha e o leite de coco. Cozinhe por 5 minutos. Despeje a massa e a água da massa com a mistura de cogumelos e castanhas. Misture bem e bom apetite!
Cheers!