Important for chestnut Pasta with Sage
Leave the butter to be nutty and add the pasta water in portions so that no heavy or watery sauce is produced.
Autumn Recipe
Chestnut pasta with sage
Marons are roasted in sage butter and mixed creamy with pasta, parmesan, lemon abrass and reserved pasta water. Leave the butter to be nutty and add the pasta water in portions so that no heavy or watery sauce is produced. Mushrooms fit well with the marons, Pecorino replaces Parmesan with stronger spice.
Total time
33 min
Calories
620 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
That's what matters with chestnut-Pasta with sage
Let the butter become nutty and add the pasta water in portions so that no heavy or watery sauce is produced. Marons are roasted in sage butter and creamy with pasta, parmesan, lemon abrass and reserved pasta water. Mushrooms fit well with the marons, Pecorino replaces Parmesan with stronger spice.
Quick Dinners
Vegetarian Dinners
Lunch
Dinner
Recipe
Chestnut pasta with sage
Marons are roasted in sage butter and mixed creamy with pasta, parmesan, lemon abrass and reserved pasta water. Leave the butter to be nutty and add the pasta water in proportion so that no heavy or watery sauce is produced.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Put on a large pot of salt water for the pasta. Broken marons roughly, peel off sage leaves, rub Parmesan and provide a cup for the collection of starchy pasta water.
-
2
Prepare
Marons are roasted in sage butter and creamy with pasta, parmesan, lemon zest and reserved pasta water.
-
3
Check for doneness
Leave the butter to be nutty and add the pasta water in portions so that no heavy or watery sauce is produced.
-
4
Serving
Swirl the pasta in the savoury sauce and keep it smooth with cooking water. Spread toasted maroon pieces, parmesan and crispy sage leaves on the plates.
Kitchen know-how
Tips for Chestnut pasta with sage
Variations
How to adapt this recipe
Mushrooms fit well with the marons, Pecorino replaces Parmesan with stronger spice.
Nutrition per serving
620kcal
82.0 gCarbohydrates
17.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chestnut pasta with sage
Weigh pasta, prepare maroons and prepare butter separately. Start the main cooking process for chestnut pasta with sage only afterwards.
Leave the butter to be nutty and add the pasta water in portions so that no heavy or watery sauce is produced.
Cool off chestnut pasta quickly with sage. When reheating, note: Let the butter become nutty and add the pasta water in portions, so that no heavy or watery sauce is produced. Only heat up the remains once completely.
Mushrooms fit well with the marons, Pecorino replaces Parmesan with stronger spice.
Keep cooking