Raschiatelle tossed with roasted chestnuts and chanterelles

Raschiatelle tossed with roasted chestnuts and chanterelles Recipe

By silpa
Published: December 30, 2011

• Yield: 2 Servings

Inspired by 62 Restaurant, in Salem, MA, where we had a pasta entrée with chestnuts and roasted butternut pieces and agnolotti. …

Ingredients

• 1 cup mushrooms chopped
• 1/2 cup vegetable broth
• 1/2 cup skim milk
• chestnuts peeled
• 3 shallots
• 3 medium chanterelles
• 2 cups raschiatelle pasta
• 2 teaspoons fontina cheese slivers
• 2 teaspoons pine nuts optional
• crushed red pepper
• salt
• pepper
• basil chopped
• fresh sage chopped

Instructions

1. To prepare the sauce, roast the mushrooms until they brown, add salt, pepper, fresh sage, basil, and crushed red pepper
2. Add vegetable broth, and bring to a light boil.
3. After a few minutes, add skim milk, and let it simmer
4. Blend entire mixture in a mini-food processor or blender and keep aside
5. Roast the peeled chestnuts until brown. Slice into 1/4″ pieces
6. Chop the shallots into thin slices and chanterelles into 1/4″ slices. Roast them with salt, pepper and any other italian seasonings
7. Cook pasta, drain, and toss with the sauce, onions, chestnuts, and chanterelles
   
8. Serve (optionally with sliced fontina and roasted pine nuts)

• Cuisine: Italian
• Course: Entrée
• Skill Level: Moderate