Creamy & zesty Chanterelle Tagliatelle. With a few ingredients, you’ll have a restaurant-worthy dish ready to go on the table in just 30 minutes.
Chanterelles are known for their lovely, yellow-orange color, and rich, aromatic flavour - a subtle balance of black pepper, butter, apricot and earthy notes. They are rare (fresh are available only in the late summer and fall), so when life gives you chanterelles, there is no better time to make the best pasta dish.
Low in carbs, calories and sodium, chanterelles are also cholesterol and fat free and have a range of nutritional and health benefits. Chanterelle mushrooms contain protein, vitamin D and B vitamins including riboflavin, niacin, and thiamine, as well as minerals such as: potassium, copper and selenium. Along with other wild mushrooms, they provide significant anti-inflammatory properties.
INGREDIENTS ------------------
serves 2
250 g tagliatelle [gf] pasta
150 g chanterelle mushrooms
5 large asparagus stalks, cut diagonally into 3 cm pieces
150 g spinach leaves
2 fresh sage leaves
80 g vegan ricotta
1 small shallot, finely sliced
4 garlic cloves, minced
50 ml dry white wine
50 ml olive oil
juice from entire lemon
zest of 1 lemon
handful of finely chopped flat-leaf parsley
unrefined salt and freshly cracked black pepper
METHOD ---------------------
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add shallot, sage and a pinch of salt. Saute, stirring often, until softened and translucent (ca.3 minutes).
Add garlic and cook for 30 seconds, then pour in the wine. Cook until the wine has reduced by half, about 1 minute.
Add asparagus and saute for 1 minute.
Add the remaining olive oil and the mushrooms. Cook for 5 minutes, stirring often, until the mushrooms have softened. Stir in the ricotta, lemon juice and lemon zest, reducing the heat to medium/low. Season with a pinch of salt. Cook for a further 3-5 minutes until the sauce has thickened.
While the sauce is simmering, cook the pasta according to package instructions and drain.
Stir the spinach into the sauce and cook for 1 - 2 minutes. Toss the pasta into the pan and mix well with the sauce.
Season with a generous amount of freshly ground black pepper & parsley.
Serve immediately & enjoy!
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