Pasta with chanterelles in cream sauce is for me a piece of culinary autumn. I still remember my childhood well, when we went to the forest with the whole family to collect chanterelles. The scent of damp earth, moss and these mushrooms is inextricably linked to this season for me. And of course, the subsequent cooking and enjoyment together. The ingredients play a crucial role in this dish. The spaghetti form the base, ideally cooked al dente to retain a pleasant bite. The chanterelles, with their slightly peppery and nutty aroma, are the star of the dish. When buying, make sure to use fresh, firm mushrooms without pressure points. The red onion provides a mild sweetness and a slight spiciness that wonderfully complements the taste of the mushrooms. The garlic brings a spicy note to the sauce. The whipped cream gives the sauce its creaminess and binds the flavors. The white wine is used for deglazing and gives the sauce a fine acidity and depth. The grated Parmesan provides a salty, spicy note and a slightly grainy texture. Chives bring freshness and a subtle onion note. When preparing in the Thermomix®, it is important not to chop the onion and garlic too finely, as they may burn otherwise. When sautéing, make sure that the onions become translucent but do not take on any color. The chanterelles should not be roasted for too long, as they may become tough otherwise. When deglazing with white wine, it is important to let the alcohol cook down briefly so that it does not taste bitter. The cream should not be cooked for too long, as it may curdle otherwise. Tasting is the be-all and end-all! Taste the sauce several times and adjust the seasoning to your liking. For a vegetarian version, you can simply omit meat. For a vegan version, you can replace the cream with a plant-based cream alternative and the Parmesan with nutritional yeast or a vegan Parmesan substitute. As variations, you can also add other herbs such as thyme or rosemary. A hint of nutmeg also goes very well with this dish. Serve the pasta with a fresh salad and a glass of white wine. A crispy baguette also goes well with it. The pasta with chanterelles tastes best freshly prepared. Leftovers can be stored in the refrigerator and reheated the next day. The sauce can also be prepared separately and stored in the refrigerator. However, the chanterelles should not be stored for too long, as they can spoil quickly.

Pasta with Chanterelles, Cream Sauce and Parmesan

Save recipe

Trial expired

Description

Ingredients (10 ingredients)

Preparation (10 steps)

Cook spaghetti

Prepare chanterelles, onion and garlic

Chop onion and garlic

Sauté onion and garlic

Add and roast chanterelles

Deglaze with white wine

Reduce cream

Season the sauce

Mix spaghetti with sauce

Arrange and serve

Finished cooking? Great! 🎉

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Creamy Mushroom Pasta

Creamy Pasta with Porcini Mushrooms and Button Mushrooms

Pasta with Mushroom-Egg Sauce

Ribbon noodles with mushroom sausage ragout

Pork Fillet Medallions in Creamy Mushroom Sauce

Pork Fillet with Bacon-Mushroom-Cream and Spätzle

Pizza Soup

Aromatic Miso Noodle Soup