Creamy mushroom pasta with parsley
A delicious, creamy pasta with chanterelles and parsley perfectly suited for the autumn and winter.
Servings: 2
Calories: 869kcal
Ingredients
- 200 g pasta of your choice
- 200 g chanterelles
- 400 ml soy cream
- 2 garlic cloves
- 1 onion
- 50 g fresh spinach
- 0.5 pot parsley
- 200 ml vegan parmesan I used a parmesan from Violife
- the juice from half a lemon *
- salt
- pepper
Instructions
- Cook the pasta as instructed on the package.
- Chop the onion and garlic and fry until the onion is soft.
- Rinse and cut the chanterelles into smaller pieces and fry with the onion until most of the liquid is gone.
- Shred the parmesan and chop the parsley.
- Add cream, parsley, parmesan and lemon to the pan and simmer for about 5 minutes.
- Add the spinach and simmer for a few more minutes.
- Taste with salt and pepper
- Serve directly and top with a little parmesan.
Notes
*If your lemon is very sour, start with a bit less and add more if needed.
Nutrition
Calories: 869kcal | Carbohydrates: 124g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Sodium: 647mg | Potassium: 1350mg | Fiber: 10g | Sugar: 29g | Vitamin A: 2397IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 6mg