WHAT?
100g. Hylopites or linguini pasta
1.5litres vegetable stock
100g. Mushrooms
½ onion, 2-3 garlic cloves, chilli
2 tablespoons extra virgin olive oil
10-15 cooked chestnuts
2 heaped tablespoons Greek yoghurt
½ cup white wine
1-2 tablespoons red wine vinegar
80g. @gravieranaxou cheese (alt. Cheddar)
Salt, pepper, oregano
Fresh basil to serve
HOW TO?
1️⃣In a blender mash the chestnuts. Mix in the red wine vinegar and the Greek yoghurt.
2️⃣In saucepan cook the pasta in boiling vegetable stock. In pan, in high heat, cook the mushrooms in olive oil for four minutes. Add and sauté in the chopped onion, garlic and chilli for two minutes for two minutes.
3️⃣Splash the white wine and let the alcohol evaporate (2 minutes). Add the pasta and 3 big spoons of the water. Carry on cooking until it thickens the sauce.
4️⃣Remove from the heat. Add the yoghurt and chestnut pesto. Serve with grated cheese and basil.
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