Chanterelle and vegetable pan with pasta

Ingredients for 3 servings:

• 250 g chanterelles
• 250 g pasta (e.g. linguine)
• 1 onion(s), finely chopped
• 2 garlic cloves, chopped
• 2 bell peppers, red and yellow, cut into strips
• 1 small zucchini, sliced
• 2 tbsp olive oil
• 1 tbsp butter
• ½ cup vegetable broth
• ¼ cup white wine, dry
• ¼ cup cream
• salt and pepper
• Fresh chopped parsley for garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, quick, vegetarian

Clean the chanterelles thoroughly and halve or quarter any larger ones. Cook the pasta al dente in plenty of salted water according to the package instructions. Drain and set aside. Heat the olive oil and butter in a large pan. Sauté the onions and garlic until translucent. Add the chanterelles and fry over medium heat until golden brown. Add the bell peppers and zucchini and fry everything for another 2-3 minutes. Deglaze with white wine and let it reduce briefly. Add the vegetable stock and reduce the heat. Stir in the cream and simmer for about 5 minutes until the sauce has thickened slightly. Season with salt and pepper to taste. Add the pasta to the chanterelle and vegetable pan and mix everything well so that the sauce coats the pasta. Remove the pan from the heat and garnish the pasta with chanterelles with fresh parsley and serve immediately.