Roasted Chestnut & Mushroom Tagliatelle (v)

Serves: 4

Prep time: 15 minutes

Cooking time: 35 minutes

Ingredients:

350g chestnuts

150g baby button mushrooms 

200g baby chestnut mushrooms

1 small brown onion, finely chopped 

1 clove garlic

4 sprigs fresh sage - 2 sprigs finely chopped

2 tbsp olive oil 

20g salted butter 

400g fresh tagliatelle 

1/2 glass marsala wine / sherry

20g parmesan (optional)

Method:

• Preheat oven to 200°C. Rinse the chestnuts and using a sharp knife, cut a small slit in the centre of each on the rounded side (this prevents them from exploding in the ove.n) Place in a baking tray, flat side down, and bake for 30 minutes until the shells are browned. 

• Meanwhile, prepare the sauce. Rinse and chop the mushrooms into halves / quarters. Heat 1 tbsp of oil in a large heavy-based pan on a medium heat. Add the mushrooms & chopped sage and season with salt & pepper. Sear for 2-3 minutes until they release their juices and brown slightly. Remove the mushrooms & juices from the pan and out aside. 

• Add another tbsp of oil to the pan, and add the chopped onion. Fry for 2-3 minutes until softened and starting to brown. Add the crushed garlic, stir, and fry for a further 2 minutes. 

• When the chestnuts are cooked, remove them from the oven and allow to cool for a few minutes. Whilst they are still warm, remove them from their shells using your hands & slice into halves /quarters using a large knife. 

• Now, in a large saucepan of boiling salted water cook the pasta for 3-4 minutes until tender. Add a dash of olive oil to the pan to prevent it from sticking together. 

• Return to the frying pan, increase the heat to medium / high. Add the mushrooms, reserved juices & chestnuts back to the pan. Add the sherry / wine and allow to bubble for 2-3 minutes. Finally, add the butter and gently stir in until melted. Season with salt & pepper. 

• Heat a drizzle of oil in a separate small frying pan on high, and add the remaining sage sprigs. Season with salt, pepper & a sprinkling of parmesan (if desired) and fry for 1-2 minutes until the leaves start to go crisp. Turn over and fry for another minute.

• Once the pasta is cooked, drain and rinse it with boiling water to remove excess starch before adding to the large frying pan. Gently toss to mix ingredients evenly through the pasta and serve into shallow bowls. Top with the fried sage & parmesan (if desired). Enjoy!