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Poach the vacuum pack bags for 3 to 5 minutes, or as per package instructions, remove, cool slightly, and open the packets to remove the chestnuts.
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Heat a deep, medium-size skillet over medium flame. Add the olive oil and then add the chopped onion. Cook, stirring, for about 7 minutes, until the onions soften and start to brown a little. Stir in the garlic and add the chestnuts.
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Add the mushrooms, and toss gently with the mixture. Cook, covered, for about 7 minutes, or until the mushrooms are soft and wilted. Add the red wine, raise heat for a minute and simmer. Season with salt and pepper. Reduce heat, cover and cook slowly, replenishing the liquid if needed with a little water, for about 10 minutes. Gently stir in the tomatoes and then the oregano or thyme and cook all together for 5 to 8 more minutes, or until everything is tender.
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While the sauce mixture is simmering, bring a pot of water to a rolling boil and add 2 tablespoons of sea salt. Boil the pasta according to package directions. Drain and save a half cup of the cooking liquid. Add this to the simmering sauce mixture. Stir and remove from heat.
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Toss the pasta with 2 tablespoons of olive oil and serve with the sauce mixture on top, garnished with some grated cashew-milk cheddar, if desired.