Christmas pasta

Chestnut n sprouts creamy pasta

I first discovered a chestnut creamy pasta in one of my local restaurants and I decided to try and vary this and incorporate more flavour. Since it was Christmas why not try some sprouts…I never cook with this vegetable and I really wanted to experiment with it. The roasting of the sprouts really enchances the flavour and adds a bit more of an interesting texture.


  • 200g Chestnuts, cut a cross on the top of each
  • 400g Brussels sprouts
  • 200g Tagliatelle
  • 50g Parmesan
  • 250ml Cream


  1. Preheat oven to 200 degrees.
  2. Pop the chestnuts into a baking tray and place into a hot oven for approx 20 mins.
  3. Allow the chestnuts to cool and remove the shells.
  4. Break into small chunks and toast on a dry pan until slightly brown.
  5. Simmer the sprouts for 10 mins until slightly tender and pop onto a baking tray into the oven for 15 mins to brown.
  6. Meanwhile simmer the pasta for 20 mins approx until tender.
  7. Make the sauce by simmering the cream and parmesan until reduced.
  8. Season to taste and combine all the ingredients together.

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