Spaghetti with Creamy Chanterelle and Pea Sauce

Summary

Ingredients

• 250 g chanterelles
• 2 shallot (s)
• 50 g bacon
• 200 g spahetti
• 1 tablespoon butter
• 1 tablespoon flour
• 200 ml cream, sweet
• 50 g peas, frozen
• 0.5 ½ bunch basil
• 4 tablespoon parmesan, grated
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Clean the chanterelles. Dice the peeled shallots. Dice the bacon. Cut the basil leaves into strips.
2. Cook the spaghetti in salted boiling water until al dente.
3. In the meantime, melt the butter in a pan. Briefly fry the bacon and shallot in it. Add the mushrooms and fry for 3-5 minutes. Season with salt and pepper. Dust the flour over it, sweat it, deglaze with cream, add the peas and simmer for 2-3 minutes.
4. Put the pasta on the plates, spread the sauce over them. Sprinkle with parmesan and basil.