Spinach and Chestnuts Pasta

Some simple meals too need to be documented that bring smiles all-round the dinner table. Cooked this pasta dish with what was available in the pantry and fridge. It was delicious, cozy, and comforting!

Update December 27, 2021.

You can also watch the recipe in a video on my you tube channel.

I had bought a bag of chestnuts a few days ago which I haven’t used until now. They only have a short season and fall is the perfect time to enjoy them. They are delicious and nutritious snack just like water chestnuts. I have a vague memory of eating water chestnuts, when I was in my teens. Their flesh was white, sweet, juicy and crunchy. When I first saw chestnuts in Canada few years ago I tried to peel them with knife assuming to be of the same family. Then one of my Chinese friend showed me how they are peeled, and I laughed at my petty knowledge. Water chestnuts thrive in stagnant water or slow moving streams and are tubers. They can be eaten raw but chestnuts should be cooked before eating and they grow on trees. Chestnuts contain very little fat but they are high in starch, so chestnuts can be a substitute for starchy foods like potatoes and sweet potatoes.

SPINACH AND CHESTNUTS PASTA

Ingredients:

225 g pasta of your choice

1/2 -3/4 cup roasted chestnuts, chopped or sliced

1 cup crushed tomatoes

1/3 cup (+) half and half (or milk)

3-4 handfuls of baby spinach

2 cloves of garlic,

2 tbsp onion, finely chopped

red pepper flakes,

salt and black pepper to taste

1 tsp dried herbs ( I used basil and parsley)

1 tbsp olive oil + 1 tbsp butter

Shredded Parmesan cheese

Method:

Bring a pot of water to a boil over high heat. Add the pasta and continue to boil until tender as per the instructions on box. Drain the pasta in a colander. Reserve some cooked pasta water in a small bowl.

While the pasta is cooking, prepare the sauce. Heat oil and butter in a pan. Add chopped onion and garlic. Sauté for a minute and then add crushed tomatoes, half and half, salt, pepper, and dried herbs. Stir to combine.

Add spinach and roasted chestnuts. Toss.

When spinach has wilted, add boiled pasta and str until it is well coated in the sauce.

Add pasta water as needed.

Add the Parmesan to the pan and stir until it is melted into the sauce. Taste and adjust the salt, milk and pepper as needed. Serve warm topping with red pepper flakes.

Also sprinkle some more Parmesan and roasted chestnuts.