Whole Wheat Pasta with Chestnuts, Mushrooms and Shallots
Total Steps
9
Ingredients
9
Tools Needed
8
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- Fresh sage leaves(optional)
- grated cheese(optional)
- 2 tablespoons oil (such as grape seed)
- 1 tablespoon butter
- Salt and pepper(optional)
- 1 cup shallots, peeled and sliced
- Dried Mushrooms (such as porcini)
- Whole wheat pasta (penne or ziti)
- 1-1 1/2 cups chestnuts
Instructions
Step 1
Soak mushrooms in very hot water.
Step 2
For the pasta, bring water to boil in large pot. Salt generously.
Step 3
Heat a skillet on medium high, add oil. Add shallots, salt and pepper. Cook for about 5 minutes. In the meantime, chop chestnuts into 1/4 inch chunks. Add them to the skillet. Cook for another 5 minutes.
Step 4
Remove mushrooms from water, strain and RESEVE liquid. Wash the mushrooms. Chop and add to skillet with a bit more salt and pepper. Add a few sage leaves as well if using. Reserve the rest of sage.
Step 5
Strain liquid from mushrooms through a seeve or a paper towel, add liquid to your skillet. Cook another 5-7 minutes.
Step 6
Cook pasta till tender but not mushy. Drain pasta, reserve a little water. Combine pasta with the chestnuts/shallot/mushroom mix. Add butter, heat till melted. If needed, add a little reserved water.
Step 7
Serve immediately topped with grated cheese.
Step 8
If you are using sage, heat some oil in a small skilled till very hot and fry the sage leaves. I am currently obsessed with doing this. About 2 minutes per side and drain on paper towel. They immediately make a simple pasta look gourmet.
Step 9
I served this with a side of roasted zucchini.