Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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