Chestnut and mushroom pasta

Name: Chestnut and mushroom pasta
Ingredients: Chefs knife; Chopping board; Colander; Cup; Frying pan; Medium saucepan; Powerful blender; 180g cooked chestnuts; 300g mushrooms; 1 medium white onion; 300g whole wheat pasta; 30g fresh flat leaf parsley; 4tbsp vegetable oil; 1 chicken stock pot/cube; freshly ground black pepper; salt to season; parmessan to finish; Begin cooking pasta While the chestnuts and mushrooms are sauteing bring a saucepan of salted water to the boil and begin cooking the pasta.; Evenly dice the remaining chestnuts and mushrooms; Chop the parsley and set aside Tip Parsley stalks are tougher than leaves, so chop them off and add them to the blender.; Plate and grate parmessan over to taste, serve

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The sauce is made by blending half of the ingredients, making it rich without using any cream and very flavourful.

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Ingredients

Chefs knife
Chopping board
Colander
Cup
Frying pan
Medium saucepan
Powerful blender
180g cooked chestnuts
300g mushrooms
1 medium white onion
300g whole wheat pasta
30g fresh flat leaf parsley
4tbsp vegetable oil
1 chicken stock pot/cube
freshly ground black pepper
salt to season
parmessan to finish
Begin cooking pasta While the chestnuts and mushrooms are sauteing bring a saucepan of salted water to the boil and begin cooking the pasta.
Evenly dice the remaining chestnuts and mushrooms
Chop the parsley and set aside Tip Parsley stalks are tougher than leaves, so chop them off and add them to the blender.
Plate and grate parmessan over to taste, serve