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🍝 Vegan Spaghetti with Chanterelles and Peas

717 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Spaghetti 500 g
• Chanterelles 400 g
• Shallots 2 pcs.
• Garlic cloves 2 pcs.
• Margarine, vegan 2 tbsp.
• Wheat flour, Type 405 1 tbsp.
• White wine, dry 200 ml
• Peas, frozen 100 g
• Vemondo Vegan Cream 150 g
• Sugar Pinch
• Pepper, black ground Pinch
• Parsley, fresh 15 g

Instructions

1. 1. Bring 5 liters of water with salt to a boil in a pot.
2. 2. Cook the spaghetti in it for approx. 8 minutes al dente.
3. 3. Wash the chanterelles thoroughly.
4. 4. Tear the chanterelles into approx. 2 cm large pieces.
5. 5. Peel the shallots and the garlic.
6. 6. Finely chop the shallots and garlic.
7. 7. Melt margarine in a frying pan on medium heat.
8. 8. Sauté shallots, garlic and chanterelles in it for approx. 3 minutes.
9. 9. Dust the mixture with flour and stir.
10. 10. Deglaze the pan with white wine.
11. 11. Add the peas and stir well.
12. 12. Let the mixture simmer for approx. 3 minutes.
13. 13. Place the pan on a low heat setting.
14. 14. Stir in the vegan cream.
15. 15. Add the spaghetti and approx. 150 ml of pasta water.
16. 16. Mix everything well.
17. 17. Season the pasta with sugar, salt and pepper.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Finely chop the parsley.
21. 21. Distribute the chanterelle pasta on deep plates.
22. 22. Garnish the pasta with the parsley.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 717
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 108 g