This is part two of our Chanterelle adventure (Part 1 was Chanterelle Pork). For this dish, we wanted to model it after the concept of Pasta Primavera. We did take some liberties and a slight detour though, as we featured summer/fall veggies rather than traditional springtime ones…and we had purchased fresh raw grass fed milk earlier in the day, and we were excited to feature it…so we built a creamy sauce.
All that said, this dish affords you maximum flexibility, as you can use your favourite veggies (and if you change the name, you can even skip the chanterelles…but if you have them, use them!).
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 25 Minutes
Ingredients:
- Pasta of your Choice. We are using Thin Spaghetti
- Chanterelles
- Veggies of your Choice. We used Cherry Tomatoes and Zucchini.
- Butter (about a tablespoon)
- Flour (about a tablespoon)
- Milk (we used farm fresh raw whole milk)
- Garlic (or garlic powder)
- Parmesan Cheese
Method:
- Wash and cut your vegetables and chanterelles, and set them aside.
- Begin to boil some water (with a little salt in it).
- As the water heats, melt some butter in a large pan, and add your zucchini and garlic. Sautee until they begin to soften.
- Add your pasta to your water, and let it begin to cook.
- Add your chanterelles to your zucchini pan, and sautee until they start to soften and caramelize a little. Add more butter as needed.
- When your chanterelles begin to brown, sprinkle your flour atop, and stir in. Then, add your tomatoes and let sautee for a minute or so.
- Turn the heat to low, and add your milk and Parmesan cheese, and allow to simmer and thicken.
- By this point, your pasta should be done, but check it anyway. If it’s ready, drain, and plate.
- Top your pasta with your creamy chanterelle and veggie goodness.
- Devour, and enjoy!
