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🍝 Pasta with Chestnut and Mushroom Cream Sauce

830 kcal · 30 min · 4 servings

Pasta with Chestnut and Mushroom Cream Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the shallots and peel off the outer skin.
  2. 2. Cut the shallots into thin strips.
  3. 3. Peel the garlic.
  4. 4. Finely chop the garlic.
  5. 5. Cut the mushrooms into quarters.
  6. 6. Roughly chop the chestnuts.
  7. 7. Wash the parsley.
  8. 8. Shake the parsley dry.
  9. 9. Pick the parsley leaves off the stems.
  10. 10. Roughly chop the parsley leaves.
  11. 11. Bring about 5 liters of water to a boil in a pot.
  12. 12. Add salt to the boiling water.
  13. 13. Cook the pappardelle noodles in the salted water.
  14. 14. Cook the noodles for about 9 minutes.
  15. 15. Cook the noodles until they are al dente (firm to the bite).
  16. 16. Drain the noodles in a colander.
  17. 17. Save about one cup of the pasta cooking water.
  18. 18. Heat 2 tablespoons of oil in a frying pan.
  19. 19. Set the heat to a high level.
  20. 20. Fry the shallots in the pan.
  21. 21. Add the mushrooms to the shallots.
  22. 22. Fry the shallots and mushrooms for about 5 minutes.
  23. 23. Add the chestnuts to the pan.
  24. 24. Toss the pan to mix everything together.
  25. 25. Deglaze the pan with 200 milliliters of pasta cooking water.
  26. 26. Let the sauce come to a brief boil.
  27. 27. Remove the pan from the heat source.
  28. 28. Stir cream cheese into the sauce.
  29. 29. Season the sauce with salt.
  30. 30. Season the sauce with pepper.
  31. 31. Add the drained pappardelle noodles to the pan.
  32. 32. Add the chopped parsley to the pan.
  33. 33. Toss the noodles with the sauce.
  34. 34. Serve the pappardelle with chestnut sauce on plates.

Nutrition per serving