🍝 Spaghetti with Chanterelles and Spinach

Name: Spaghetti with Chanterelles and Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g whole wheat spaghetti; salt; 600 g chanterelles; 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 (1 piece; 30% fat in dry matter)

594 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g whole wheat spaghetti
salt
600 g chanterelles
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 (1 piece; 30% fat in dry matter)

Instructions

1. Bring plenty of water to a boil and add salt. Cook the spaghetti in it according to the package instructions until al dente. Drain the pasta in a sieve and let it drip dry.
2. Clean the chanterelles and wipe them dry. Cut large mushrooms into small pieces. Peel the onion and dice it finely.
3. Heat one tablespoon of oil in a pan. Fry the mushrooms over high heat for five minutes until the released water has evaporated.
4. Add the diced onion and sweat it over medium heat for two minutes.
5. Deglaze the pan with one tablespoon of balsamic vinegar. Season the mixture with salt and pepper to taste.
6. Add the cream to the mushrooms. Let the sauce thicken slightly for three to four minutes until creamy.
7. Wash the spinach and spin it dry. Whisk the remaining vinegar, mustard, and oil into a dressing. Season with salt and pepper.
8. Grate the Parmesan finely. Mix the spinach with the dressing and the grated Parmesan.
9. Add the drained spaghetti to the pan with the mushroom sauce for two minutes. Toss them well so they coat with the sauce.
10. Serve the spaghetti with the mushroom sauce on plates. Place the mixed spinach salad alongside.

Nutrition per serving

kcal: 594
Protein: 25 g · Fett/Fat: 19 g · Carbs: 80 g