Autumn is here and therefore – here comes a mushroom season! Pasta in a creamy chanterelle sauce is something that I only discovered this year. I never knew how to prepare chanterelles or how to bring out their flavor. Until now, because it turns out that it’s not that difficult! The secret is not to overdo it with the rest of the ingredients. So I chose fresh brussel sprouts to add some flavor, but not cover the mushroom taste, and it turned out to be totally delicious!
Farfalle is also one of my favorite types of pasta, the sauce sticks to them nicely and they look amazing on the plate.
CHANTERELLES – be sure to wash them thoroughly, but be careful with too much water not to destroy the structure and taste of the mushrooms. You don’t have to cut them finely, they look best when they are 3-5 cm.
BRUSSELS – use fresh, if available in the store, frozen after cooking will disintegrate and the sauce will change its color, which we do not want.
INGREDIENTS
- 100-150 g of fresh chanterelles
- 250 ml of vegan cream
- 200 g of brussel sprouts
- 1 onion
- 3 cloves of garlic
- 400 g of Farfalle or other type of pasta
- a few cherry tomatoes
- salt pepper
- thyme
PREPARATION
- Wash the brussel sprouts, clean and cook them al dente, then cut each in half
- Dice the onion, chop the garlic, clean the chanterelles and cut the larger ones into pieces of approx. 5 cm
- Fry the onion with garlic lightly, add the chanterelles and fry for another few minutes, add cream, salt, pepper and thyme, reduce the gas and simmer for a few minutes.
- At the end of simmering, add the brussel sprouts, stir and simmer for a few more minutes.
- Cook the pasta, you can fry the cherry tomatoes in olive oil with salt and pepper to get them a bit warm, they will look beautiful on a plate!
- Mix the pasta with the sauce in the pan, put it on the plates, decorate your plate with the tomatoes and it’s ready to eat!
