Creamy Chestnut Spaghetti
Serves 415 mins prep30 mins cook
This creamy chestnut spaghetti is a delightful comfort dish made using Merchant Gourmet chestnut stuffing and whole chestnuts, combined with rich vegan cream and seasoned perfectly. It's a festive, flavorful meal that's great for any occasion.
0 servings
What you need
Instructions
1: Break up the stuffing in the pouch & heat 2 tbsp of oil in a non-stick frying pan. 2: Once hot, add the stuffing & fry for 10-15 mins until crisp, being careful not to burn. 3: Set aside, then finely dice the onion & add to the same pan with 1 tbsp oil & salt. 4: Cook the onion until translucent for 5-10 mins, then mince the garlic & cook until fragrant for 1-2 mins. 5: Re-add the stuffing, add finely chopped rosemary & cook for another minute. 6: Add the wine to the pan as it begins to catch and cook off for several minutes. 7: Pour in the vegan cream, add nutritional yeast, season with salt & pepper, then simmer for 10-15 minutes. 8: Roast the chestnuts at 180°C for 15 minutes, while boiling salted water for the spaghetti. 9: Cook the spaghetti until al dente, adding 1-2 ladles of pasta water to the sauce and reserving another mugful. 10: Strain the pasta and mix it with the sauce, kale, parsley, and a squeeze of lemon, adding pasta water if needed. 11: Stir until creamy and thick, then roughly chop the roasted chestnuts and serve with toasted chestnuts on top and garnish with parsley and black pepper.View original recipe