February Recipe: Creamy Chanterelle Pasta
With all the rain we’ve been getting, chanterelles have been appearing in the area. This pasta dish is meant to be simple so that the chanterelles can truly be appreciated.
2 cups chanterelles (if not available, baby bellas are a good substitute)
1 packet farfalle pasta
1 clove minced garlic
1 whole finely chopped shallot
4 tablespoons heavy cream
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon pepper
Set water in a pan to boil for your pasta.
Heat olive oil over low heat. Then add shallot and garlic.
Once shallot begins to sweat (soften), add in chanterelles.
Add white wine and cook for another 2-3 minutes. This will deglaze the pan, while giving your sauce more flavor.
Add heavy cream and stir sauce until it thickens.
While waiting for your sauce to thicken, add pasta to boiling water. Once pasta is cooked, you can add in the sauce.
Sprinkle parsley as a garnish and enjoy.