Whole Wheat Pasta with Chestnuts & Tomatoes

chestnuts

🥗Healthier: roasted pumpkin seeds

💰Cheaper: canned chickpeas

Pumpkin seeds add crunch while chickpeas provide protein at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Submerge vacuum packed chestnuts in boiling water for a few minutes.

Chop onion and garlic while waiting for the water to boil.

Halve teardrop tomatoes for aesthetic reasons.

Remove chestnuts from boiling water after a few minutes.

Heat olive oil in a skillet and add coarsely chopped onions, cooking for about 8 minutes until soft.

Add minced garlic to the onions and cook briefly.

Add soaked dried mushrooms to the skillet, draining some soaking liquid.

Stir in halved tomatoes and cook the mixture.

Bring water to a boil for the pasta and season with salt.

Add red wine to the mushroom-chestnut-tomato mixture and let cook down for a few minutes.

Add cooked pasta to the sauce, mixing well and adding some pasta cooking liquid for juiciness.

Drizzle with extra virgin olive oil and season with black pepper and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens