Chestnut & Oregano Tagliatelle

There is something to be said for Chestnuts Roasting by an Open Fire. The pure Epitome of Comfort, the conduit to situations in which we feel safe, warm, and loved.

Here they are paired with the verdant aroma of Fresh oregano and the unmistakable comfort of creamy pasta. One to soothe the soul as the night draws in and the rain batters the windowpanes.

chestnut pasta, vegan pasta, chestnut noodles, easy pasta recipe, winter pasta

Yield: 2

Author: Suze Morrison

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Chestnut & Oregano Tagliatelle

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Chestnuts paired with the verdant aroma of Fresh oregano and the unmistakable comfort of creamy pasta. One to soothe the soul as the night draws in and the rain batters the windowpanes.

Ingredients

• 150g Chestnuts, roasted, peeled, and chopped
• 3tbsp Olive Oil
• 200g Cooked Pasta
• 1 Onion, finely chopped
• 2 Cloves garlic, minced
• 200ml Oat Cream
• 1 Tangerine, zest
• 100g mushrooms, chopped
• 2tsp Fresh Oregano, finely chopped
• Sea salt & Cracked Black Pepper to taste
• Nutmeg to serve

Instructions

1. Heat the olive oil over a medium low heat, add the onion and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the garlic and cook 2 minutes more.
2. Increase the heat and add the mushrooms, cook for 4-5 minutes or until just tender. Add the chestnuts and tangerine zest and cook 2 minutes more.
3. Add the oat cream and oregano and heat until just warm. Add the pasta and enough of its cooking water to emulsify the sauce.Taste and adjust the seasoning with salt and pepper.
4. Grate over some fresh nutmeg and serve immediately.

https://gourmetglow.co.uk/recipes/chestnut-oregano-tagliatelle

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