Fast vegetarian pasta with chestnut sauce

A simple recipe for noodles with a chest of cheese from chestnuts

Now in December there is to buy chestnuts everywhere. Fresh to roast them in the oven, or pre -cooked and vacuumed to process them into a fast soup or sauce. A few years ago I showed you my recipe for the chestnut coconut soup. Today I have another vegetarian dish for you: band pasta with chestnut-cream sauce. Ultra delicious and quickly cooked. So if you like the sweet edible chestnuts, you should definitely try the recipe. A simple vegetarian recipe for band pasta with a sauce made of chestnuts, cream and cheddar. Cooking quickly and so tasty.

Ingredients for 4 people

1 clove of garlic
1 onion
Rapeseed oil
400g chestnuts (cooked and vacuumed)
400ml cream
100ml water
Salt, pepper
Fresh thyme branches
50g cheddar

500g band noodles

A simple vegetarian recipe for band pasta with a sauce made of chestnuts, cream and cheddar. Cooking quickly and so tasty.

Preparation of the chestnut pasta

1. Roughly chop the clove of garlic and onion and braise with rapeseed oil in a small saucepan.
2. Add the chestnuts (hold back a handful) and braise.
3. Add the cream and water and puree everything.
4. Season with salt and pepper.
5. Put the thyme branches in the sauce and let it steep on the smallest level.
6. Now cook the band noodles and roughly rub the Cheddar during this time.
7. When the noodles are finished, take the thyme branches out of the sauce and stir in the cheddar. He should now melt. Otherwise you can puree everything again.
8. Mix the noodles with the sauce, sprinkle with coarse salt and pepper and sprinkle the handfully covered chestnuts. If you want and like the taste, you can loosen some thyme from the stem and give it again over the dish.

This vegetarian dish is quickly cooked, incredibly tasty and makes it a little bit, especially in the (previous) Christmas season.