A black rice pasta dish emerged from my kitchen stove on this cosy Sunday evening that was just too finger-licking delicious not to share with you. I was in the mood for some real comfort food and I have to say that this gorgeous, creamy, vegan, gluten free and quick (!) pasta dish hit the spot with ease - and elegance even.
As we all know the secret to great pasta is the sauce, and this one… oh my… savoury, earthy flavours of wild mushrooms balanced by the sweetness of chestnuts in a rich, velvety coconut cream sauce…
And it's all good for you too! Chestnuts are a great source of vitamin B, they contain loads of vitamin C, folate, fibre, potassium, copper, magnesium and they're even low in calories. So don't be shy to go for seconds or to lick that spoon, because I guarantee you'll want to! ;)
Wild Mushroom and Chestnut Pasta
For those of you that are new to going gluten free, there are some fantastic varieties of gluten free pasta out there, such as this black rice pasta. Other options include pasta made from rice, buckwheat and quinoa. :)
Serves 1 -2
Gluten free pasta (or another pasta of your choice if you don't need to go gluten free)
8 whole chestnuts (I used organic ones that were already peeled and steamed, but go wild if you can!)
fresh or dried mushrooms (since the fresh ones aren't in season yet, I used 1 cup of dried cantharel and porcini mushrooms)
1 small white onion
1 tbsp cold-pressed coconut oil
150ml or 3/4 cup organic coconut milk
2 sprigs of spring onions
1 tbsp arrowroot starch + 2 tbsp water (cornstarch works too)
High quality sea or rock salt
1. If you're using dried mushrooms like I did, soak them in some filtered water for 10-15 minutes. Otherwise, clean and coarsely chop your fresh mushrooms. (I can't wait to get my hands on some fresh ones, though I've found that it's a good idea to keep some dried mushrooms at hand for times like these when you want a little luxury from something that isn't in season yet.),
2. Start cooking your pasta in salted water according to the instructions on the package.
3. Sauté your finely chopped onion in some coconut oil on a medium heat until translucent. Add the drained mushrooms and the halved or quartered chestnuts. Keep stirring for a few minutes. Then add the coconut milk, and let simmer for several minutes until the sauce starts to reduce and thicken. Taste and season with some rock salt - or vegetable broth. In a small bowl, combine the arrowroot starch and the water until it forms a smooth mixture and add to the sauce. Keep stirring and simmering for 2-3 minutes. If necessary, add a little bit more arrowroot+water mixture until the desired creaminess is achieved.
4. Drain your cooked pasta and add it to your saucepan. Gently coat the pasta in the sauce.
5. Serve hot with some spring onions on top and… E N J O Y !!