Fri Sep 20 2024
Creamy Chanterelle Pasta
This Creamy Chanterelle Pasta speaks for itself. Sauce is loaded with deep umami flavours. It’s simple, quick, and utterly luxurious!
SERVINGS:
COOKING TIME:
Ingredients
Pasta
- 400 g pasta, of choice
- 2 tbsp neutral oil
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chili, finely chopped
- 200 g Stacky's mince
- 300 g chanterelles
- 1/4 cups white wine
- 1 cups plant-based heavy cream
- 1/4 cups plant-based sour cream
- 1/4 cups reserved pasta water
- 2 tbsp chanterelle stock
- 1 tbsp soy sauce
- 1/4 cups plant-based parmesan
- 20 g fresh parsley, chopped
- salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions, saving 0.25 cups pasta water for the sauce.
- Clean the chanterelles and finely chop the shallots, garlic cloves and red chilli.
- Heat a skillet to medium high temperature. Sauté chanterelles in half of the oil and let it cook until all the liquid has boiled away. Add the rest of the oil, onion, garlic, chilli and Stacky's mince and cook for a few more minutes.
- Pour in wine and leave to boil down. Add plant- cream, plant- sour cream, pasta water, chanterelle stock, soy and plant- parmesan, and cook until the sauce becomes creamy. Add parsley and stir.
- Pour pasta into the sauce and stir until evenly distributed. Season with salt and pepper to taste. Top with more fresh parsley before serving.