Chanterelle Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
643 kcal
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Course
Main Course, Appetizer, Lunch
Chanterelle Pasta
Description
This pasta dish highlights the distinctive texture and flavor of fresh chanterelle mushrooms, which are first sautéed until tender and beginning to release moisture. Onions and garlic are added for aromatics, while diced yellow bell peppers and optional hot pepper introduce sweetness and mild heat. Cherry tomatoes and fresh corn kernels provide bursts of freshness and natural sweetness. The mixture is tossed with olive oil and seasoned lightly with salt.
Torn basil leaves and crumbled feta cheese are stirred in off the heat to add herbaceous notes and a salty tang. The pasta, such as orecchiette or farfalle, is boiled separately and then combined with the sautéed vegetable and mushroom mixture. Just before serving, a splash of vinegar or fresh lemon juice is added to enhance the brightness and balance the earthiness of the mushrooms.
This dish offers a rustic yet fresh flavor profile with a great balance of textures from tender mushrooms and crisp vegetables to al dente pasta. It stands well as a vegetarian main course or a side dish paired with grilled proteins.
Ingredients
- 1 pound chanterelle mushroom cleaned and torn into small pieces, fresh
- 3 tablespoons olive oil
- salt
- 1 yellow onion minced, medium
- 2 cloves garlic minced
- 1 bell pepper diced, yellow
- 1 hot pepper optional, small, minced
- 1/2 pound cherry tomatoes halved
- 1 cup corn kernels
- 1/2 cup feta cheese crumbled, or cotija cheese
- 1/2 cup basil torn into pieces, fresh
- 1 pound pasta orecchiette, farfalle, penne, etc, short
- vinegar or lemon juice, a splash
Instructions
- Get a large pot of water hot, then salt it well. When it's boiling, add the pasta.
- Put the mushrooms in a large sauté pan and turn the heat to high. Toss them as they heat up -- they'll squeak -- and they'll soon release their water. When that happens, add the onion and garlic and some salt and toss to combine.
- Add the olive oil and toss to combine. Let this sauté for about 3 minutes, tossing or stirring often. Add the peppers, cherry tomatoes, and corn and mix well. Cook for a minute or two, the add the basil and cheese and turn off the heat.
- Drain the pasta well, and if you want, toss it with a little more olive oil. Mix with the contents of the pan, and serve. Splash a little vinegar or lemon juice over everything right as you serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 101g | 34% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 17mg | 6% |
| Sodium | 240mg | 10% |
| Potassium | 1116mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 87mg | 97% |
| Calcium | 159mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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