Macaroni with chestnuts

Ingredients

• 20 chestnuts (about 250 g in their shells)
• 90 g vegan butter
• 225 g macaroni
• 1 peeled onion, whole
• About 100 ml soy milk or vegetable broth, if needed
• 20 g grated vegan parmesan (optional)
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of soy milk
• What to use instead of macaroni
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Preheat the oven to 200°C (400°F). Score the chestnuts and roast them for 20-25 minutes, until tender. Peel them while hot.
2. Mash them with salt, pepper and 25 g of the vegan butter into a paste.
3. Cook the macaroni in salted water and drain it.
4. Put it in a pan with the chestnut paste, 55 g of vegan butter and the whole onion, which is only for flavor, and stir over low heat for a quarter of an hour. If it dries out, add a little soy milk or broth.
5. Take out the onion, transfer it to a dish, sprinkle with the vegan parmesan and brown it in the oven. Drizzle with the rest of the vegan butter, melted, and serve.

Nutrition facts

Approximate, per serving (about 242 g). Calculated with data from USDA FoodData Central.