Lunch

Tagliatelle alle Castagne with Roasted Mushroom, Thyme & Chestnut Cream

Name: Tagliatelle alle Castagne with Roasted Mushroom, Thyme & Chestnut Cream
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1¾ cups all-purpose flour; ¼ cup roasted chestnut flour; 2 large egg yolks; 1 whole egg; 1 tbsp olive oil; ½ cup roasted chestnuts, halved; 8 oz mixed mushrooms (cremini, oyster, shiitake), halved; 2 garlic cloves, minced; 2 tbsp tomato paste; ½ cup dry vermouth; ½ cup heavy cream; 1 tbsp unsalted butter; 4 fresh thyme sprigs; 12 fresh sage leaves; 1 oz Parmigiano-Reggiano, grated; Sea salt and black pepper; Nutmeg, pinch

Fresh chestnut flour is worked into tender tagliatelle dough, creating a subtle sweetness and pale color. The pasta is tossed with a slow-roasted mushroom ragù perfumed with thyme and finished with whipped chestnut cream, crispy sage, and aged Parmigiano-Reggiano.

1160cal 30gprotein 139gcarbs 48gfat 30min prep 50min cook 2serves

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