Pasta with chanterelles and peas in a creamy sauce

Ingredients for 4 servings:

• 400 g pasta (e.g. fusilli)
• 400 g chanterelles, fresh
• 1 small can of peas (280 g)
• 1 onion(s)
• 1 tbsp butter
• 1 tsp flour
• 300 ml vegetable stock
• 100 ml whipped cream
• 100 ml white wine
• 150 g smoked cheese
• 2 tbsp crème fraîche (alternatively sour cream)
• 1 small bunch of parsley
• e.g. salt and pepper
• e.g. Parmesan, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

à la Julie

Clean the chanterelles (a pastry brush works very well – a tip for those in a hurry: gently rub the mushrooms together in floured water and drain well), drain the peas. Cook the pasta in plenty of salted water until al dente. Finely chop the onion and sauté in melted butter. Add the chanterelles and sauté everything for a few minutes. Then dust with flour, let it brown briefly, then deglaze with stock, cream, and wine and simmer over low heat for about 5 minutes. Then add the peas. Dice or coarsely grate the smoked cheese and melt it into the sauce. Then stir in the crème fraîche and the finely chopped parsley and season with salt and pepper. Mix with the pasta and serve sprinkled with Parmesan cheese. Fresh or frozen peas can also be used; just add them to the pan earlier, along with the mushrooms.