Tagliatelle in a chanterelle tomato sauce

Tagliatelle in a chanterelle tomato sauce

4 Servings • 721 kcal / 3019 kJ, 18 g E, 36 g F, 79 g KH pro Portion


350 g small chanterelles

3 Shallots

1 clove of garlic

400 g Cocktailtomaten

5 Thyme stalk

4 Tbsp olive oil

1 Tablespoons of sugar

1 Shot of brandy

400 g Whole grain tagliatelle

300 ml of cream

1 Teaspoon of salt

1 Msp. Pfeffer

Preparation time:

that. 20 Minutes (plus cooking time)

Clean the chanterelles, rub dry, just cut off the ends and halve the mushrooms if necessary. Peel and finely chop shallots and garlic. Wash and halve the tomatoes, wash the thyme, Shake dry and pluck the leaves from the stems.

Heat the oil in a coated saucepan. Brown the shallots and garlic in it for 1–2 minutes. Add tomatoes and sugar, 2 Fry for minutes and then deglaze with brandy. Let the liquid simmer briefly.

Pasta, Thyme leaves, Mushrooms, 600 ml of water, Scene, Add salt and pepper, stir and with the lid closed and over medium heat 10 Let simmer for minutes. If the sauce is too thick, add some more water. Stir well before serving and season again to taste.


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