Tagliatelle in Zucchini – Chanterelle – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta, taliatelle (dry weiht) or other pasta to taste
- 1 onion (s)
- 75 g smoked bellies or bacon
- 80 g chanterelles (mushrooms, chanterelles)
- 1 tablespoon tomato paste
- 1 tablespoon flour, to set
- 40 ml white wine
- 100 ml vegetable stock
- 1 cup cream
- 100 g zucchini
- 1 tomato (s)
- Salt and pepper, stock seasoning
- 1 tablespoon sour cream or sour cream (to taste
- marjoram
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the package instructions (I always season the cooking water with vegetable stock instead of salt).
- Cut the pork belly into fine cubes and fry. Dice the onion and sauté with it. Clean the chanterelles and sauté them as well.
- Stir in the whole 1 tablespoon of tomato paste and 1 small tablespoon of flour, then deglaze with the white wine and let it reduce briefly. Then add 1 cup of cream and 100 ml of vegetable stock.
- Cut the zucchini into strips or roughly grate (that`s how I do it, it`s faster) and simmer for about 5 - 10 minutes (depending on the thickness of the zucchini strips).
- Remove the seeds and the liquid from the tomato and cut into strips approx. 2 cm long (if you want, you can peel them beforehand: score the underside crosswise and briefly in hot water. Then you can easily peel off the peel) and sauté briefly.
- Season to taste with brewed wort, pepper, marjoram and, if necessary, salt (try first, as the bacon usually has enough salt and the brewed wort is also salted).
- If you want, you can stir in 1 tablespoon of sour cream or sour cream at the end.
- Serve with the pasta.
- Tip: If you want to make it easy for yourself, buy the pork belly that has already been diced
- For good eaters it may only be enough for 3 people. For weak eaters, I would limit the noodle portion to a maximum of 350 g. to reduce.
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