Pasta with chestnut mushrooms, broccoli

  • Main course
  • 4 Persons
  • 30 min


  • 200 grams of chestnut mushrooms
  • 150 grams of broccoli
  • 4 tablespoons of cream cheese
  • 3 tablespoons of sunflower or olive oil
  • 1.5 dl. of fowl or vegetable stock
  • 8 tablespoons of La Trappe Blond
  • 175 grams of shell pasta or tagliatelle or any other type of pasta
  • 2 tablespoons of finely cut leafy parsley
  • 2 tablespoons of finely grated Parmesan cheese
  • ground pepper and salt to taste

8 tablespoons La Trappe Blond (6,5%)

More about La Trappe Blond (6,5%)


  • Wash the broccoli and let it drain.
  • Cook until tender and allow to cool down.
  • Cut the hard bottoms off the chestnut mushrooms and chop them up.
  • Heat up oil in a wok or frying pan and briefly stir-fry the mushrooms.
  • Stir in the stock, put the heat source at the lowest setting and allow to simmer for 5 minutes.
  • Stir in the cooled-down broccoli and the ale towards the end of the simmer time.
  • While stirring, heat up well at a higher setting for another 2 minutes.
  • Stir in the cream cheese, bring to taste with salt and pepper and keep it hot.
  • Cook the pasta with a pinch of salt in plenty of water.
  • Drain the pasta and stir in the hot mixture of the chestnut mushrooms.
  • Garnish with Parmesan cheese and finely cut leafy parsley.
  • Dish out on preheated plates and serve with a chilled glass of La Trappe Blond.

Recipe from Han Hidalgo