Name: Farfalle pasta with chanterelles and cauliflower
Prep time: 20 min
Cook time: 15 min
Total time: 70 min
Ingredients: Farfalle pasta 100 g; Chanterelles 80 g; Cream 33% 50 ml; Olive oil 15 ml; Chicken bouillon 15 ml; Ground allspice 2 g; Garlic 1 clove; Watercress 2 g; Butter 15 g; Cauliflower 60 g; Parmesan cheese 15 g; Thyme 1 g; Salt to taste; Ground black pepper to taste

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Prep Time 20 mins

Cook Time 15 mins

Total Time 1 hr 10 mins

Course Pasta Recipes

Servings 1 servings

Calories 390 kcal

Ingredients

Farfalle pasta 100 g
Chanterelles 80 g
Cream 33% 50 ml
Olive oil 15 ml
Chicken bouillon 15 ml
Ground allspice 2 g
Garlic 1 clove
Watercress 2 g
Butter 15 g
Cauliflower 60 g
Parmesan cheese 15 g
Thyme 1 g
Salt to taste
Ground black pepper to taste

Instructions

Cook the pasta in a large amount of salted boiling water.
Break the cauliflower into small inflorescences and fry in butter – it should turn out tender but keep its shape.
Heat the olive oil in a pan, add the chanterelles and fry until golden brown for 5-7 minutes.
Add the cream, chicken broth, cauliflower. Add salt, freshly ground black and allspice, thyme. Bring the sauce to a boil while stirring.
Add the pasta to the sauce, stir and heat until the sauce and noodles become a whole.
Serve the pasta with chanterelles and sprinkle with grated parmesan.