Whole Wheat Spaghetti with Chanterelles

An excellent recipe for simple yet incredibly delicious pasta with chanterelles. Forget about adding cream, as chanterelles prepared this way are simply the best!

Details

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

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 3 spoons Oil, olive

  • 3 pieces Shallot

  • 500 g Mushrooms, mauve

  • 4 twig Parsley, fresh

  • 2 pod Garlic, fresh

  • 0.5 dl Alcohol, Wine, White

  • 1 handful Arugula

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 50 g Cheese, Parmesan, grated

Steps

  1. Peel and finely chop the shallot and garlic. Roughly chop the parsley. Wash and thoroughly dry the arugula. Carefully clean the chanterelles with a damp cloth and, if necessary, quickly rinse them under running water. Cut larger chanterelles in half or quarters, leaving smaller ones whole.

  2. Place a pot with a large amount of water on the stove for cooking the pasta. Add salt before the water boils. Add the pasta to the boiling water and cook for the time indicated on the package.

  3. While the pasta is cooking, heat olive oil in a pan. Add the shallot and sauté until translucent. Then add the chanterelles and parsley. Season with pepper and salt, and sauté over moderate heat, stirring occasionally, for about eight minutes. Add the garlic in the last minute of cooking.

  4. Once all the liquid in the pan has evaporated, pour in the white wine. Cook, stirring occasionally, until all the wine has evaporated. At the very end, add the arugula, 2 to 3 tablespoons of the pasta cooking water, and cook just until the arugula wilts and softens.

  5. Drain the cooked pasta well and add it to the pan with the sauce. Mix thoroughly, serve on plates, sprinkle with grated Parmesan, and serve.

Nutrition Information (Per 100g)

  • Calories: 176.84 kcal
  • Fat: 3.1 g
    • Saturated Fat: 0.27 g
  • Carbohydrates: 31.99 g
    • Sugars: 0 g
  • Protein: 6.75 g
  • Fiber: 1 g

Advice

The addition of arugula can also be omitted. When cooking pasta, follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.