How to make Creamy Haggis, Mushroom and Chestnut Pasta
Conchiglie shells are the perfect pasta to capture the rich creamy sauce, ensuring that each mouthful has the perfect amount of haggis, mushroom and chestnut. A fab winter warmer and of course an excellent option for Burn’s Night!
"Great chieftain o' the puddin-race!" - Robert Burns
Haggis is an integral part of Scottish culture and is traditionally associated with Burns Night, a celebration of the life and works of Scotland's national poet, Robert Burns. It is often served at Burns Suppers, where a recitation of Burns' poem "Address to a Haggis" accompanies the ceremonial cutting of the haggis.
Although Haggis is typically served with neeps (mashed turnips) and tatties (mashed potatoes) and is commonly known as "haggis, neeps, and tatties”, here we have used winter favourites in mushrooms and chestnuts with conchiglie pasta to create a really rich flavoured alternative.
Haggis may be an acquired taste due to its unique ingredients, but it holds a special place in Scottish culinary heritage and continues to be enjoyed by those looking to experience authentic Scottish cuisine. While traditional haggis remains popular in Scotland, there are also vegetarian and vegan versions available, made with plant-based ingredients to cater to various dietary preferences.
This recipe, although rich, isn’t particularly heavy - which makes it perfect as a two person supper mid-week. Haggis doesn’t just have to be for Burn’s Night!
Chestnuts can be used in various recipes, such as soups, stuffings, casseroles, and desserts. As well as Haggis, they pair well with ingredients like mushrooms, sage, bacon, and chocolate. Chestnuts are not only a delicious addition to recipes but also a nutritious one. They are low in fat, high in dietary fiber, and provide vitamins and minerals like vitamin C, potassium, and folate.
Song for this recipe:
I’m Gonna Be (500 miles) - The Proclaimers
Audiobook for this recipe:
Trainspotting - Irvine Welsh
Ingredients:
1x Handful of shell or tube pasta per person
120g x Whole, peeled and cooked chestnuts, finely chopped
100g x Haggis (cooked as per instructions on the packet, most brands are microwaveable)
5x Medium sized chestnut mushrooms, finely chopped
1 Handful of spinach, roughly chopped
150g Frozen broad beans
50g x Grated parmesan
1 tbsp x Double cream
A splash of white wine
Directions:
Bring a pan of water to the boil, add a large pinch of salt and boil the pasta until al dente. Before draining take about 4 tablespoons of the water from the pasta and keep it to one side to use in the dish later.
Drain the pasta and stir in some olive oil. Keep to one side and return the empty pan to the hob.
Cook the Haggis according to the instructions on the packet.
In the now empty pan pour in olive oil and then add a knob of butter over a relatively high heat.
Add the chopped chestnuts and mushrooms to the pan, after about a minute stir in half the Parmesan.
Saute the mixture until nearly cooked and then add the dash of wine and the water from the pasta.
Stir in the broad beans and allow the mixture to simmer until the beans are nearly cooked.
Now add the haggis and stir. Taste the mixture. Haggis can be quite peppery so make sure you adjust the seasoning as needed.
Add a little more water if the mixture is getting dry, otherwise add the spinach and stir. When the spinach has wilted in the sauce then add the cream and stir again until you have a rich consistency and the cream has dissolved in.
Return the pasta to the pan and make sure that you completely coat the shells or the tubes with the sauce.
Serve with the other half of the Parmesan sprinkled over the dish
