Wholemeal pennette in chestnut and mushroom sauce

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Elia Tabuenca García
@eliatabuencagarcia
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Protagonists of this month, mushrooms and chestnuts are like a treasure for those who are struggling, precisely in this period, with their collection in the woods. And then for the good gourmets and we do not propose for the week a delicious but above all very simple vegan recipe that combines both flavors with taste.



Don't keep avocado like this: it's dangerous Protagonists of this month mushrooms e chestnuts they are like a treasure for those who are grappling with their collection in the woods right now.

So for the good gourmets and not, we propose for the week a delicious but above all very simple vegan recipe that combines both flavors with taste.


Ingredients for 4 people)

  • 320 g of wholemeal penne
  • 350 g of fresh mushrooms
  • 350 g of fresh chestnuts
  • 40 g of walnut kernels
  • 3 shallots
  • 1 clove of garlic
  • 1 bunch of thyme
  • extra virgin olive oil, salt

Preparation

Peel the chestnuts and put them to boil in abundant water for about an hour and a quarter. Let them cool, then remove the remaining dark skin and break them up.

Clean the mushrooms and slice them. Finely chop them together with the garlic and the shallots that you will set aside. Coarsely chop the nights.


Fry the mince of shallots and garlic in a pan with 5 tablespoons of oil over low heat. After 5-6 minutes, add the mushrooms, chestnuts and three quarters of the thyme.

Cook over high heat for 10-12 minutes, stirring often.

In the end, lightly salt.



Finally, cook the wholemeal pennette and season them with this soft one mushroom and chestnut sauce. Complete with the walnuts, the remaining thyme and serve the hot dish immediately.

Bon appetit!

Gloria Mastrantonio

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