Chanterelle mushrooms spaghetti
From the beginning I'm telling you that pasta are now my kind of meal, but when I look back, I had to post a pasta recipe every two weeks, I can't even explain it to myself. Even if every time I try to switch for a healthiest way of cooking it (zucchini noodles, soba noodles or homemade gnocchi) I've to admit that pasta is an easy kind of meal that goes for everyone anytime. As you can see, I only like to eat the spaghetti ones, so here again, spaghetti are involved, but I only use gluten-free or whole wheat pasta, incredibly more digest, otherwise I won't be eating it.
As the autumn season is often synonymous with mushrooms picking, I bought fresh ones from my sunday organic market and tried this simple but delicious recipe. You only need a few ingredients such as shallots, garlic and parsley - and chanterelles and spaghetti obviously -
Recipe for 2 - Preparation: 20 minutes
- 2 shallots, chopped
- 1 clove of garlic, chopped
- 1/2 bunches of parsley, chopped
- 2 handful of chanterelle mushrooms, coarsely chopped but keep it nice
- 250 grams of whole wheat or gluten-free spaghetti
- Olive oil
- Salt & Pepper
- On medium heat, in a pan, bring the water to a boil and plunge the pasta in.
- Meanwhile, on medium heat, in a sauce pan, add 2 tablespoons of olive oil.
- Add the shallots and garlic and cook for about 3 minutes.
- Add the chanterelle mushrooms and cook for about 7 minutes, until golden
- Add the parsley, salt and pepper and still well to combine everything
- Once pasta ready, drain and place them in your plate.
- Drizzle with a bit of olive oil and add your chanterelle mushrooms.