Creamy Chantarelle Pasta
It's autumn, and our kitchen is filled with the irresistible aroma of freshly picked chantarelles. They're the star of our latest dish, a creamy pasta that's as cozy as a warm blanket on a chilly day. Paired with the savory notes of optional ham and a splash of vibrant herbs, this is a recipe that celebrates the bounty of the season. And remember, if you've been preserving your summer treasures, this is a fantastic time to use those dried or even frozen ramson leaves.
For Vegans: Simply leave out the ham, and substitute the butter and cream with your favorite vegan alternatives. With the rich flavors of the chantarelles and herbs, you won't miss out on a bit of deliciousness.
Ramson Enthusiasts: If you've stashed away dried or even frozen ramson leaves from your summer harvest, now is the perfect time to bring them out. Their distinctive flavor adds a lovely depth to the cream sauce, making it even more scrumptious.
There's nothing like the taste of freshly foraged chantarelles, especially when paired with the rich, savory flavor of ham in a delightful pasta dish. With the addition of a lush cream sauce and your choice of pasta, this recipe is perfect for those cozy autumn evenings. Get ready to tantalize your taste buds!
Ingredients:
Freshly picked chantarelles
Butter
Garlic, minced or sliced
Small onion, diced
Cooked ham, chopped
Cream
Parsley, or similar herbs (thyme and chives also work great)
Al dente pasta (Tortiglioni, Conchiglie, Penne, or Orecchiette works well)
Frozen peas, quickly thawed in the pasta water
Salt and pepper to taste
Instructions:
Start by sautéing the freshly picked chantarelles in butter until they begin to brown.
Add in the minced garlic, diced onion, and chopped ham. Continue to sauté until the onion is translucent.
Pour in the cream, followed by your chosen herbs. If you've saved or dried ramson, it's a fantastic addition!
Allow the cream sauce to simmer until it thickens up nicely.
In the meantime, cook your pasta of choice until it's al dente. We recommend tortiglioni, but conchiglie, penne, or orecchiette are all excellent options.
Thaw some frozen peas in the hot pasta water, then drain them and the pasta.
Combine the pasta and peas with your thickened cream sauce.
Finally, season your dish with pepper and a pinch of salt to taste.
And there you have it: a sumptuous, comforting dish bursting with the flavors of the forest and home-cured ham. Serve with a side salad and a glass of crisp white wine for an unforgettable meal.
