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Spaghetti with chestnut and pumpkin cream

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Ingredients for 4 servings:

  • 200 g chestnuts, pre-cooked, vacuum-packed
  • 300 g Hokkaido pumpkin(s)
  • 1 onion(s)
  • 3 tbsp olive oil
  • 3 sprigs of thyme
  • 200 ml vegetable broth, hot
  • 100 g cream cheese
  • 1 tbsp horseradish from the jar
  • 300g spaghetti
  • 25 g horseradish root(s), freshly grated, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Dice the pumpkin flesh and chestnuts. Peel and finely chop the onion. Sauté the onions in hot oil. Add the chestnuts, pumpkin flesh, and torn thyme leaves. Cover and cook for 3-4 minutes. Pour in the broth. Stir in the cream cheese and horseradish, season with pepper, and cook for another 2-3 minutes. Cook the pasta until al dente. Serve the spaghetti with the chestnut and pumpkin cream and garnish with freshly grated horseradish. Based on 4 servings, one serving has 548 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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