Summary

Ingredients

• 250 g whole wheat spahetti
• 450 g chanterelles, fresh
• 2 cans tomatoes, chunky
• 0.5 ½ bunch spring onion (s)
• 2 cloves garlic)
• 40 g parmesan, freshly rated
• 2 tablespoon thyme leaves
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon ½ sugar
• 2 tablespoon olive oil
• 150 g mini mozzarella
• 3 tablespoon basil, fresh and finely chopped
• salt and pepper

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Instructions

1. Finely chop the garlic, cut the spring onions into thin rings. Clean the chanterelles and cut into bite-sized pieces.
2. Then fry the onions and garlic briefly in the olive oil, add the mushrooms and thyme and fry for another 2 minutes. Deglaze with the tomatoes and simmer for 5 minutes. Add the grated parmesan and season with pepper, salt, sugar and balsamic vinegar.
3. Fold in the warm spaghetti prepared according to the package instructions.
4. Sprinkle with the mozzarella balls. With the lid closed and the stove switched off, let the cheese melt for 2 minutes. Serve sprinkled with basil.