Chanks hot noodle pan with fried onions and fresh chestnuts

Ingredients for 4 servings:

• 750 g pasta, small
• 1 bowl of fresh mushrooms
• 2 onions, red
• 2 stalk(s) leeks
• 1 handful of chestnuts, fresh
• 1 tbsp butter
• n. B. Breadcrumbs, approx. 1 – 2 tbsp
• n. B. Vegetable broth, granulated, approx. 1 – 2 tbsp
• 300 ml water, hot
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1 bunch of fresh parsley (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a simple and healthy dish that looks great and is really filling

Cook the pasta according to the package instructions until al dente. Blanch the chestnuts in boiling water for 5 minutes. Then drain, rinse, halve, and peel. Meanwhile, sauté the onions in butter until translucent. Add 1-2 tablespoons of breadcrumbs, mix everything together, and continue frying until the onions are crispy and brown. Spread the mixture out on a plate to cool, not in a pile, so the onions stay crispy. Slice the leek into rings and quarter the mushrooms. Drain the pasta and fry in the still-hot pan. Add the leek and mushrooms and fry. In a jar, combine 1-2 tablespoons of stock powder, pepper, paprika, and garlic (about 1 teaspoon each) with hot water (about 300 ml) and pour this over the pasta. Pre-mixing in the jar prevents the pasta from clumping together. Season with salt. Sprinkle the onions over the pasta. Dice the peeled chestnuts and add them to the onions. If you have some, you can also sprinkle with freshly chopped parsley.