Spaghetti with Creamy Chanterelle and Pea Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
- Clean the chanterelles. Dice the peeled shallots. Dice the bacon. Cut the basil leaves into strips.
- Cook the spaghetti in salted boiling water until al dente.
- 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.
- Put the pasta on the plates, spread the sauce over them. Sprinkle with parmesan and basil.
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