RECIPE: seasonal pasta with chanterelles

Sunday nights are always pasta nights at our place! Usually my sister joins in on the fun and we sit down with a big bowl of spaghetti bolognese and a bottle of red wine to end the weekend. However, once in a while it is fun to switch it up and go for something other than our signature bolognese sauce – just like a week ago, when I tried myself at a more seasonal pasta with a creamy white wine sauce and chanterelles. Mike loves chanterelles, but I rarely use them as an ingredient, since the cleaning process takes forever and they are only available for a few weeks during summer! But to my surprise there are quite a few tricks that can be found online to get the dirt of those little guys (ie. coating them in flour and then rinsing with cold water), so this recipe was actually much easier than expected and only took about 15 minutes to make.

What you’ll need:

– about 150gr of fresh pasta per person (we always pick ours up at Vapiano)
– a bit of olive oil
– 1 onion
– 50gr of chanterelles per person
– diced bacon or ham (skip this if you’re vegetarian – tastes just as good!)
– fresh parsley
– white wine
– heavy cream
– salt & pepper

Start by washing & cutting your chantarelles to prepare them for the sauce. Then dice the onions, while heating up a pan with about a teaspoon of olive oil. Brown the onions and bacon or ham and then toss in the cleaned chanterelles. Once those are lightly roasted, deglaze with a splash of white wine. Let the wine simmer for a bit and then add about 150ml of heavy cream. Bring everything to a boil, season with salt & pepper and add some fresh chopped parsley. While all of that is going on, bring salted water to a boil and cook the fresh pasta for about 2 minutes. Super easy, right? And MEGA yummy!!

PS. please excuse the quality of these photos – I only had my phone on hand and took a few quickies while cooking 🙂