Ingredients
- 100g Whole Chestnuts
- 1 medium red kuri squash
- 40g butter
- 150g pasta
- 50g mascarpone
- 25g parmesan
- 1 whole garlic bulb
- 10g sage
- 2 tbsp extra virgin olive oil
- Salt
- Pre-heat oven to 200C
Instructions
- Halve the red kuri squash, remove the seeds and roast it with a whole bulb of garlic for 40 minutes until everything is soft & caramelized.
- In a blender combine the roasted red Kuri, roasted garlic and 50g @merchantgourmet chestnuts. Blend until smooth, adding a few tablespoons of water as needed to achieve a silky, pourable sauce.
- In a pan, brown some butter and add 10g fresh sage.
- Stir in the blended sauce along with the mascarpone and salt.
- Fold in your cooked pasta with a splash of pasta water and finish with Parmesan.
- To make the chestnut and sage crumb, heat the extra virgin olive oil in a pan over medium heat, then add the remaining chopped chestnuts and sage leaves. Toast them together until golden.
- Serve pasta and top with the chestnut and sage crumb.
