Tagliatelle in zucchini – chanterelle – cream sauce

Ingredients for 4 servings:

• 400 g pasta, tagliatelle (dry weight) or other pasta to taste
• 1 onion(s)
• 75 g smoked belly or bacon
• 80 g chanterelles (mushrooms, chanterelles)
• 1 tbsp tomato paste
• 1 tbsp flour, for binding
• 40 ml white wine
• 100 ml vegetable stock
• 1 cup of cream
• 100 g zucchini
• 1 tomato(s)
• Salt and pepper, stock seasoning
• 1 tbsp sour cream (to taste)
• marjoram

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

My own creation for my husband, who loves mushrooms

Cook the pasta according to the package instructions (I always season the cooking water with vegetable stock instead of salt). Finely dice the bacon and fry. Dice the onion and sauté it. Clean the chanterelles and sauté them too. Stir in 1 tablespoon of tomato paste and a scant tablespoon of flour, then deglaze with the white wine and let it reduce briefly. Then add 1 cup of cream and 100 ml of vegetable stock. Cut the zucchini into strips or grate coarsely (that’s how I do it, it’s quicker) and simmer for about 5-10 minutes (depending on the thickness of the zucchini strips). Remove the seeds and liquid from the tomatoes and cut into strips about 2 cm long (if you want, you can peel them first: make a cross-shaped score in the underside and briefly place them in hot water. This makes it easy to peel off the skin) and sauté them briefly. Season to taste with stock, pepper, marjoram, and salt if desired (taste first, as the bacon usually contains enough salt, and the stock is also salted). If desired, you can stir in 1 tablespoon of sour cream or sour cream at the end. Serve with the pasta. Tip: If you want to make things easier, buy the bacon already diced. For big eaters, this might only serve three people. For light eaters, I would reduce the pasta portion to a maximum of 350g.