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🍝 Creamy Pasta with Chestnuts and Brussels Sprouts

636 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, yellow 1 pc.
• Brussels sprouts, fresh 300 g
• chestnuts - peeled 150 g
• thyme, fresh 10 g
• salt pinch
• Penne Rigate 500 g
• oil 2 tbsp
• wheat flour, Type 405 1 tbsp
• white wine, sweet 50 ml
• oat drink 150 ml
• pepper, black ground pinch

Instructions

1. 1. Peel the garlic and chop it finely.
2. 2. Halve the onion, peel it, and dice it into small pieces.
3. 3. Wash the Brussels sprouts and remove any wilted leaves.
4. 4. Cut the Brussels sprouts in half or quarters, depending on their size.
5. 5. Halve the chestnuts.
6. 6. Wash the thyme and shake it dry.
7. 7. Strip the thyme leaves from the stems.
8. 8. Bring about 5 liters of salted water to a boil in a pot.
9. 9. Cook the Penne Rigate in the boiling water for about 9 minutes until al dente.
10. 10. Heat oil in a frying pan over medium heat.
11. 11. Fry the onions in the pan for about 2 minutes.
12. 12. Add the chopped garlic and continue to fry for about 1 minute.
13. 13. Add the Brussels sprouts and chestnuts to the pan.
14. 14. Fry the vegetables vigorously for about 4 minutes.
15. 15. Dust the vegetables with flour.
16. 16. Cook the flour with the vegetables for about 1 minute.
17. 17. Deglaze the pan with white wine.
18. 18. Add the oat drink and thyme to the sauce.
19. 19. Bring the sauce to a boil.
20. 20. Season the sauce with salt and pepper.
21. 21. Let the sauce simmer on low heat for about 10 minutes.
22. 22. Drain the pasta in a colander.
23. 23. Add the drained pasta to the sauce in the pan.
24. 24. Mix the pasta thoroughly with the sauce.
25. 25. Serve the pasta on deep plates.
26. 26. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 636
• Protein: 14 g · Fett/Fat: 13 g · Carbs: 108 g