Pasta à la Châtaigne

Pasta à la Châtaigne is a delightful vegan French dish that combines the earthy flavor of chestnut flour pasta with a creamy butternut squash sauce. This comforting meal is perfect for a cozy dinner and highlights the unique taste of chestnuts.

Ingredients

• Chestnut flour - 100 grams
• All-purpose flour - 50 grams
• Water - 50 ml
• Salt - 1/2 teaspoon
• Butternut squash - 300 grams, peeled and diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 200 ml
• Nutritional yeast - 2 tablespoons
• Fresh sage leaves - 6, chopped
• Black pepper - to taste

Steps

1. In a mixing bowl, combine chestnut flour, all-purpose flour, and salt. Gradually add water and knead until you form a smooth dough. Wrap in plastic wrap and let it rest for 15 minutes.
2. Meanwhile, in a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and cook for about 5 minutes until slightly softened.
3. Add minced garlic and cook for another 1-2 minutes until fragrant. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes until the squash is tender.
4. Using a blender, puree the squash mixture until smooth. Stir in nutritional yeast, chopped sage leaves, and season with salt and black pepper to taste. Set aside.
5. Roll out the rested pasta dough on a floured surface until thin (about 2mm thick). Cut into your desired pasta shape (fettuccine, tagliatelle, etc.).
6. Bring a pot of salted water to a boil. Cook the pasta for about 3-4 minutes or until al dente. Drain and toss with the remaining olive oil.
7. Serve the pasta topped with the butternut squash sauce, garnishing with additional sage if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains healthy fats from olive oil, beneficial for heart health.

Tags