Pasta with chanterelles in tomato cream sauce

Ingredients for 4 servings:

• 500 g pasta, dried of your choice
• ½ cup cream
• 300 g chanterelles
• 200 g cocktail tomatoes
• 200 g cooked ham
• 1 clove(s) garlic
• 1 handful of Parmesan
• olive oil
• Herbs, mixed
• salt and pepper
• cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with cooked ham

Boil the pasta water. Cook the pasta in salted water until al dente. Trim the chanterelles, removing any unsightly bits and trimming any tough ends. Finely chop the garlic clove and sauté in olive oil. Cut the ham into small squares, add to the pan, and sauté. Add the chanterelles, fry, season with salt and pepper, and pour in the cream. Let the sauce reduce slightly. Add the herbs and the finely chopped tomatoes. Continue simmering and season to taste. If the sauce is too runny, thicken with a little cornstarch dissolved in water. Grate the Parmesan cheese and stir in. Add the drained pasta, toss thoroughly, and serve immediately.