Wide ribbon pasta with leek and chestnut cream and aged Parmesan

Ingredients for 2 servings:

• 1 pkt. Chestnut(s) (vacuum packed)
• 2 stalk(s) leeks
• 1 clove(s) garlic
• 200 g tagliatelle, wide
• 200 ml cream or condensed milk (even reduced-fat milk works)
• 1 tbsp butter
• Sugar
• Almond(s), chopped
• Parmesan, old, freshly grated
• Vegetable broth, instant
• salt and pepper
• Paprika powder
• Thyme

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

the ultimate dish for the cold season

Quarter the leek lengthwise, then cut into 5-10 cm pieces and wash thoroughly. Roughly chop the chestnuts. Heat the butter in a large pan and fry the chestnuts. Add the sugar and let it caramelize. Then add the leek and season with herbs and spices to taste. Press in the garlic. Deglaze with cream or condensed milk (depending on how rich you want it—I always use 4% condensed milk and find it tastes great, as it already has enough butter to carry the flavor). Cook the pasta according to the package instructions until al dente, then drain through a sieve. Meanwhile, lightly toast the almonds in a small pan without fat. Pour the sauce over the pasta. Sprinkle with the Parmesan shavings, then top with the almond flakes and, if desired, freshly ground pepper. Serve hot. Tip: If you like, you can also add white wine or sparkling wine to the sauce.