Pasta with Chanterelles and Goat Cheese

If you have never had the chance to try the combination of chanterelles, fresh goat cheese, and lemon thyme, we advise you to do so quickly, as it is truly a divine combination.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 2 spoons Oil, olive

  • 400 g Mushrooms, mauve

  • 2 piece Shallot

  • 2 pod Garlic, fresh

  • 10 twig Thyme, fresh

  • 150 g Cheese, goat, soft

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Peel and finely chop the shallot and garlic. Strip the leaves from the thyme sprigs (save a few sprigs for garnish). Carefully clean the chanterelles with a damp cloth and rinse them quickly under running water if necessary. Cut larger chanterelles in half or quarters, leaving smaller ones whole.

  2. Bring a large pot of water to a boil for cooking the pasta. Just before the water boils, add salt. Add the pasta to the boiling water and cook for 1 minute less than the time indicated on the package. Just before draining the pasta, reserve about 100ml of the cooking water.

  3. While the pasta is cooking, heat olive oil in a large deep pan. Add the shallot and chanterelles, lightly salt, and sauté for 2 to 3 minutes, stirring occasionally. Then add the garlic and thyme and sauté for another 2 to 3 minutes, or until most of the liquid in the pan evaporates.

  4. Add the cooked pasta to the pan. Add the goat cheese and pour in the reserved cooking liquid. Cook while stirring until the cheese melts and a creamy sauce forms. Season to taste with pepper and salt. Serve the prepared pasta on plates, garnish with the reserved thyme sprigs, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 206.68 kcal
  • Fat: 4.9 g
    • Saturated Fat: 2.05 g
  • Carbohydrates: 30.75 g
    • Sugars: 0.71 g
  • Protein: 8.47 g
  • Fiber: 2.41 g

Advice

Instead of lemon thyme, you can use regular thyme or substitute it with another fresh herb (parsley, chives, etc.). The prepared pasta can also be topped with coarsely chopped nuts. When cooking pasta, follow the rule of using 1 liter of water for every 100g of pasta. For every liter of water, use 10 to 12g of salt.