Pasta with chanterelles, white wine and cream
An easy, ultra-simple recipe for pasta with fresh, butter-fried chanterelles, white wine and cream.
Servings 4 people
Calories 877kcal
Ingredients
- 25 g butter
- 300 g chanterelles, cleaned
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 150 ml white wine
- 400 ml whipping cream (38% fat) – or a lighter cooking cream
- 80 g parmesan, finely grated
- 400 g pasta
- Salt and freshly ground pepper
- Finely chopped parsley (optional)
Instructions
- Melt the butter in a frying pan and fry the chanterelles in it until golden.
- Add the shallot and garlic and fry for a couple more minutes, until the shallot is soft and translucent.
- Pour in the white wine and let it reduce well before adding the cream. Let it simmer for 5 minutes.Meanwhile, cook the pasta until al dente.
- Stir the parmesan into the sauce until it melts, and season the sauce to taste with salt and freshly ground pepper.
- Toss the pasta in the pan until the sauce thickens and coats the pasta, and adjust the consistency with a little of the pasta cooking water if needed.
- Serve with freshly ground pepper on top and, if you like, a sprinkling of finely chopped parsley.
Nutrition
Calories: 877kcal | Carbohydrates: 85g | Protein: 24g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 405mg | Potassium: 762mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1783IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 4mg