What a perfume, what a taste! Pasta with chestnuts, mushrooms and autumn vegetables is served. The sweetness of chestnuts and the full taste of mushrooms are perfectly contrasted with the more bitter note of red chicory and black cabbage for a riot of aromas. And then, this dish is also a precious ally for health. In fact, do you know that chestnuts are a source of antioxidants and phytosterols and that they are even able to regulate body fat accumulations by helping to reduce visceral fat (Rodrigues et al, Biomedicines, 2020)? Then, mushrooms are a source of vitamin D, selenium, potassium and proteins, support the immune system and fight neurodegeneration. Finally, red radish is a rich source of fiber and anthocyanins, which are powerful antioxidants, and black cabbage helps control blood sugar and is anticancer. How can you resist such a dish? Enjoy your meal!
320 grams of durum wheat pasta in linguine format
250 grams of boiled and peeled chestnuts
400 grams of mushrooms, excellent are the shiitake
1 long red chicory
5-6 leaves of black cabbage
1 clove of garlic
Extra virgin olive oil
Clean the mushrooms and cut them into slices. Coarsely crumble the chestnuts. Clean the red chicory and black cabbage and cut into strips. Slice the leek. In a pan, brown the leek with a drizzle of extra virgin olive oil. Combine the red chicory and black cabbage, sauté over high heat for a couple of minutes. Remove from heat, add a teaspoon of soy sauce, mix and set aside. In another pan, sauté the garlic with a drizzle of oil. Add the mushrooms and brown them for 5-6 minutes, stirring often. At the end, add the leek, red chicory and black cabbage already cooked and the chestnuts, mix and keep warm. Boil the pasta and drain it al dente. Season with the autumn sauce, grind some pepper and serve.