Let's admit it - I'm the kind of mom who secretly hides healthy ingredients in food from the kids. My principle in cooking is that if you don't ask, you don't have to tell?
Chanterelles are therefore hidden in this pasta. Everyone liked the pasta, and no one asked if there were mushrooms in it, so I didn't even start promoting them.
I got inspiration for this recipe from Komerofood's wonderful ground artichoke pasta. We buy that meal box every now and then when we come across it in a store, and it has become one of our kids' favorite foods. Pretty good for a pasta that consists mostly of artichokes and kale, huh?
For this chanterelle pasta, I would make the bends even straighter so that the recipe would be very quick and easy to prepare. The whole meal is ready on the stove in about 25 minutes.
In this article
For this recipe you will need:
- a large pot for cooking pasta
- for making sauce in a frying pan, frying pan or wok
- preferably with a hole so that the pasta cooking water can be easily poured out
Types of pasta suitable for the recipe
A pasta with a small pattern is best for this pasta. Here are a few tried and tested:
If you use strip pasta, such as tagliatelle, sauce and pasta should be left separately. Portion the finished ribbon pasta onto a plate and then the sauce over it.
This is how you make chanterelle pasta
Let the pasta cook first. Boil 3-4 liters of water and half a teaspoon of salt in a large pot, and cook the pasta until cooked according to the instructions on the package. Collect 1 dl of boiling water, as you will need it later.
Peel and chop the carrots into very small cubes so that they cook quickly. Dice the zucchini and simmer it in a pan with the carrots for about 10 minutes, until the carrot cubes start to soften.
Tip: Test the doneness of the carrots with a fork. As soon as the fork starts to sink a little into the carrots, add the following ingredients.
Clean the chanterelles and chop them into slightly smaller pieces.
Add the chanterelles to the pan among the vegetables and cook them on medium heat for a couple of minutes, so that the liquid released from the mushrooms evaporates.
In the meantime, remove the stem and root from the kale, and chop the remaining leaf into small pieces.
Add chopped kale, cream, vegetable fondant, spices and 1 dl pasta cooking water to the pan and continue cooking for about 5 minutes.
Mix the cooked pasta in a pot with the sauce.
As you can see, the chanterelles hide so well in the pasta that they don't raise any questions...
And if no one asks, there's no need to tell, right? ?Tulosta
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