Pasta with Chanterelles

Ingredients

• 500 g whole wheat spaghetti
• Salt
• 600 g chanterelle mushrooms
• 80 g large onions (1 large onion)
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Pepper
• 200 ml cooking cream
• 100 g Baby spinach
• 1 tsp Mustard
• 30 g parmesan cheese (1 piece; 30% fat in the product)

Instructions

1. 1.

   Cook spaghetti according to package instructions in plenty of boiling salted water until al dente. Drain in a colander and set aside. Meanwhile, clean chanterelles, pat them dry, cut large mushrooms into small pieces. Peel onions and dice finely.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté mushrooms over high heat for 5 minutes until the released liquid evaporates. Add onions and cook over medium heat for 2 minutes until translucent. Deglaze with 1 tbsp balsamic vinegar and season with salt and pepper. Pour cream into the mushrooms and simmer gently for 3–4 minutes until slightly thickened.

3. 3.

   While the mushrooms are cooking, wash spinach and spin dry. For the dressing, whisk together remaining vinegar, mustard, and remaining oil; season with salt and pepper. Grate parmesan. Toss spinach with dressing and parmesan.

4. 4.

   Add spaghetti to the mushroom sauce for 2 minutes. Then plate on dishes alongside the spinach salad.