Creamy Chanterelle Pasta

Creamy Chanterelle Pasta

Serves: 3

Ingredients

• 2 tsp butter

• 6 bacon rashers, optional

• 2 shallots, finely diced

• 250g chanterelles

• 1 small garlic clove, minced

• 1 tsp wholemeal flour

• pinch sugar

• 75ml white wine

• 200ml single cream

• 50ml pasta water

• 50g vintage cheddar, grated

• parsley and thyme, chopped

• 2 large handfuls spinach, optional

• 1-2 tsp dijon mustard

• 100g sun-dried tomatoes, chopped

• black pepper, to season

• 225g -300g uncooked wholemeal pasta ( depending on how much sauce you want there to be )

Method

- Start by cooking the pasta until al-dente

- Melt the butter over medium-high heat in a large frying pan. Once hot, add in the bacon and fry until the fat has crispened. stir the onions in and cover. Cook until softened then add the chanterelles. Fry uncovered until the mushrooms have softened.

- Add in the garlic and fry for 30 seconds before stirring in the flour and sugar then pour in the wine. Reduce the heat and simmer until the alcohol has burned off and thickened.

- Stir in the cream, cheese, mustard, and sun-dried tomatoes and season generously with black pepper. Stir in the spinach.

- Cook for 5 minutes then stir in the cooked pasta and 50ml of the pasta water. Toss everything together so the sauce coats the pasta. Stir in the herbs and serve between 3 plates!