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Chestnut and Wild Mushroom Pappardelle with Sage Brown Butter
Chestnut and Wild Mushroom Pappardelle with Sage Brown Butter

Chestnut and Wild Mushroom Pappardelle with Sage Brown Butter
A luxurious pasta dish featuring seasonal chestnuts and wild mushrooms, enhanced with a sage-infused brown butter sauce.
Chestnut and Wild Mushroom Pappardelle with Sage Brown Butter

Provides a balanced meal with complex carbohydrates, healthy fats, and a good amount of protein to sustain energy levels throughout the day.

Ingredients:
1
Servings
  • 100
    g
     pappardelle
  • 50
    g
     chestnut
  • 100
    g
     wild mushroom
  • 30
    g
     butter
  • 5
    g
     sage leaf
  • 20
    g
     parmesan cheese
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Chestnut and Wild Mushroom Pappardelle with Sage Brown Butter
Instructions:
  1. Cook pappardelle in salted boiling water until al dente, about 8 minutes.
  2. While pasta cooks, melt butter in a pan over medium heat until it turns golden brown, about 5 minutes.
  3. Add sage leaves to the butter and fry until crisp, about 1 minute.
  4. Add sliced wild mushrooms to the pan and sauté until tender, about 5 minutes.
  5. Add cooked chestnuts to the pan and toss to coat in the butter.
  6. Drain pasta and add to the pan, tossing everything together.
  7. Serve with grated parmesan cheese on top.
Nutrition Per Serving 305 g Per 100g
Energy 831.6 kcal 273 kcal
Protein 24.7 g 8.1 g
Fibre 8.5 g 2.8 g
Salt 0.8 g 0.3 g
Sugar 7.8 g 2.6 g
Carbohydrates 108.5 g 35.6 g
Fat 33.7 g 11.0 g
  • 100
    g
     pappardelle
  • 50
    g
     chestnut
  • 100
    g
     wild mushroom
  • 30
    g
     butter
  • 5
    g
     sage leaf
  • 20
    g
     parmesan cheese
1
Servings
0

Cook pappardelle in salted boiling water until al dente, about 8 minutes.

While pasta cooks, melt butter in a pan over medium heat until it turns golden brown, about 5 minutes.

Add sage leaves to the butter and fry until crisp, about 1 minute.

Add sliced wild mushrooms to the pan and sauté until tender, about 5 minutes.

Add cooked chestnuts to the pan and toss to coat in the butter.

Drain pasta and add to the pan, tossing everything together.

Serve with grated parmesan cheese on top.

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