Creamy Pumpkin Chestnut Ragout with Tagliatelle
Autumn cream ragout with Hokkaido pumpkin, sweet chestnuts and mushrooms, with thyme, served over tagliatelle.
- 35 min
- 760 kcal / serving
- easy
- vegetarian
- Protein
- 18.2 g
- Fat
- 24.3 g
- Carbs
- 113.9 g
Contains: gluten, milk, celery, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 350 g Hokkaido pumpkin
- 200 g pre-cooked chestnuts
- 150 g brown mushrooms
- 1 onion
- 15 g butter
- 1 tsp fresh thyme leaves
- 200 ml vegetable stock
- 100 ml cream
- 150 g tagliatelle (durum wheat)
- a few sprigs parsley
- salt, pepper
Method
- Deseed the pumpkin and cut into 2 cm cubes. Quarter the mushrooms, dice the onion and halve the chestnuts.
- Cook the pasta in salted water according to the packet.
- Heat the butter in a deep frying pan. Fry the mushrooms hard for 4 minutes until coloured. Add the onion and thyme and fry for 2 minutes.
- Add the pumpkin and stock and simmer covered for 10 minutes until the pumpkin is almost soft.
- Add the chestnuts and cream and reduce uncovered for 5 minutes until the sauce is creamy. Season with salt and pepper.
- Serve the ragout over the pasta with parsley.
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