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🍝 Creamy One-Pot Pasta with Chanterelles, Bacon, and Leeks

734 kcal · 30 min · 4 servings

Creamy One-Pot Pasta with Chanterelles, Bacon, and Leeks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the chanterelles thoroughly. Use a kitchen towel to remove any dirt.
  2. 2. Remove the root ends from the leeks. Cut the stalks in half lengthwise.
  3. 3. Hold the leek stalks at the bottom. Fan them open to separate the layers. Wash them thoroughly under running water.
  4. 4. Cut the cleaned leek stalks into thin strips.
  5. 5. Melt the butter in a pot over medium heat.
  6. 6. Toast the almonds in the butter all around. Lightly salt them while doing so.
  7. 7. Remove the almonds from the pot. Place them on kitchen paper to cool down.
  8. 8. Heat the pot again over medium heat.
  9. 9. Fry the bacon for about 4 minutes.
  10. 10. Add the leek strips and half a teaspoon of sugar.
  11. 11. Continue to sauté the mixture for another 2 minutes.
  12. 12. Deglaze the pan with broth and cream.
  13. 13. Bring the liquid to a boil.
  14. 14. Add the chanterelles and the fusilli pasta to the pot.
  15. 15. Cover the pot. Let the pasta simmer over medium heat for about 8 minutes.
  16. 16. Wash the lemon thoroughly.
  17. 17. Zest about one teaspoon of lemon peel.
  18. 18. Cut the lemon in half.
  19. 19. Squeeze the juice from the lemon.
  20. 20. Remove the pot from the heat.
  21. 21. Add two teaspoons of lemon zest to the pasta.
  22. 22. Add two teaspoons of lemon juice to the pasta.
  23. 23. Add the cream cheese to the pasta.
  24. 24. Grate the Parmesan fresh.
  25. 25. Finally, season the pasta with chanterelles to taste.
  26. 26. Serve the pasta. Sprinkle it with the grated Parmesan and the toasted almonds.
  27. 27. Enjoy your meal!

Nutrition per serving