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Recipe by Chaia Frishman

Fettuccine Alfredo with Chestnuts and Mushrooms

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Fettuccine Alfredo with Chestnuts and Mushrooms
Dairy Dairy
Easy Easy
5 Servings
Allergens

Contains

- Dairy - Wheat - Tree nuts - Gluten
20 Minutes
Diets
- Vegetarian - Pescatarian

This dish is perfect for a special brunch or just to make a Melave Malka that much more special! The sweetness of the chestnuts balances the earthiness of the mushrooms. Definitely a marriage of flavors.

Ingredients

Main ingredients

  • 2 tablespoons canola oil

  • 2 and 1/2 cups sliced baby bella mushrooms (you can substitute Portobello or cremini if you like)

  • 3/4 cup organic Gefen Roasted and Peeled Chestnuts, broken into larger pieces (a little less than the 5.2-ounce vacuum bag)

  • 3/4 cup diced shallots

  • 1 teaspoon salt

  • 1 tablespoon minced garlic or 3 cubes Gefen Frozen Garlic

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 cups milk

  • 3/4 package Haddar Fettuccine, prepared, with 1 cup pasta water reserved

Directions

Make the Alfredo Sauce

1.

Heat oil in frying pan and add mushrooms and shallots and sauté for four to five minutes till soft. Add chestnuts and sauté another minute. Add garlic and salt and sauté one more minute.

2.

Push mushroom chestnut mixture to one end of the pan and lower heat to the lowest temperature. In another pot, bring milk to just about boiled.

3.

Meanwhile, on the other end of the pan, place butter and let the heat of the pan melt it till liquid. Add the flour to butter and mix it to create a roux.

4.

Add the hot milk and mix slowly adding the mushroom chestnut mixture. As it cooks, it will thicken into a sauce.

To Serve

1.

Add reserved pasta water. Toss sauce with pasta and serve.

Credits

Styling and Photography: Baila Rochel Leiner

Recipe tags

Alfredo sauce Chaia Frischman Chaia Frishman chestnuts creamy fettuccine fettuccini fettuccini alfredo fettucine fettucini fruitplattersandmore Italian cuisine Italian food kosher Italian food mushrooms noodles pasta
Fettuccine Alfredo with Chestnuts and Mushrooms

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rifky dee
rifky dee
4 years ago

This recipe sounds amazing! I never use shallots can I use Spanish onion instead?

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Raquel
Raquel
Reply to  rifky dee
4 years ago

You can use onions instead of shallots.

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Dini
Dini
5 years ago

question Would you think that I’d be able to make the sauce in advance. Cook up the sauce, refrigerate, and heat it up later and add to fresh pasta?

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Cnooymow{shman
Cnooymow{shman
Reply to  Dini
5 years ago

Hi Dini! So excited you are asking about my recipe. You can totally make the sauce in advance, although maybe add some fresh chesnuts for garnish. You may also need to add some soup stock or water to the sauce if it congeals. Warm it up slowly.

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rose stein
rose stein
5 years ago

yummy!!! Hi.
My 15 yr old daughter made this recipe and it came out gr8!!
we normally never would go for the chestnuts but at least we did …it made it so much more flavoursome!
thanx sooo much.

Rose.

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Chaia Frishman
Chaia Frishman
Reply to  rose stein
5 years ago

Yay! I’m so honored!

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wpdiscuz   wpDiscuz

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