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Farfalle pasta with chanterelles and cauliflower

Farfalle pasta with chanterelles and cauliflower


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:

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