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
Spaghetti with Creamy Chanterelle and Pea Sauce
Spaghetti with Creamy Chanterelle and Pea Sauce

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.

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