John Myers
Tagliatelle with Chestnuts and Curry
The perfect tagliatelle with chestnuts and curry recipe with a picture and simple step-by-step instructions.
- 250 g Tagliatelle
- 1 teaspoon Olive oil
- 20 g Butter
- 1 Chopped onion
- 1 teaspoon Medium hot curry powder
- 250 Milliliters Cream
- 120 g Chestnuts boiled and roughly chopped
- Herbal salt, black pepper
- 2 tablespoon Pine nuts
- 100 g Mushrooms
- White wine
- Basil leaves to garnish
- Briefly toast the pine nuts in a pan without fat and set aside. Slice the mushrooms, then fry them in olive oil, also set aside. Sauté the onion in butter, add the curry powder and pour the cream on top, simmer for a few minutes. Add the chestnuts and heat. Season to taste with salt, pepper and a little white wine (to taste). Add the pine nuts and mushrooms. In the meantime, cook the pasta until al dente and add to the sauce in the pan. Garnish with basil.
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