Ingredients
Scale
- 1 pound of your favorite pasta (try gluten-free options if needed)
- 2 tablespoons olive oil
- 1 cup chopped chestnuts
- 1/2 cup dried cranberries
- 1 cup heavy cream or coconut cream for a vegan option
- 1/2 cup grated Parmesan cheese or vegan cheese substitute
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Sourcing high-quality ingredients can make all the difference. I often recall visiting the bustling markets with my sister Ouma, where we would handpick the freshest produce, a tradition that I cherish to this day.
Instructions
- Boil pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add chopped chestnuts and cook for 3-4 minutes, stirring occasionally. Mama Lou always taught me the importance of patience here, letting the flavors meld.
- Stir in dried cranberries and fresh thyme, allowing the mixture to cook for another 2 minutes.
- Lower the heat and pour in the cream. Let it simmer gently, stirring occasionally, until it thickens slightly.
- Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time.
- Stir in Parmesan cheese, salt, and pepper. Taste and adjust seasoning if necessary.
- Garnish with fresh parsley before serving. As Ouma always said, presentation is as important as flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 23g
- Carbohydrates: 65g
- Protein: 15g
