There’s nothing I love more than fresh, Swedish chanterelles in August. Lately I have been trying to live a bit healthier, but last Wednesday I got a sudden craving for chanterelles and pasta – which are both some my favorite things to eat separately, but together they are MAGIC. Of course, I only save the “unhealthy” meals for the weekends, so I was really looking forward to Saturday all week. Once Saturday came, I found some chanterelles on offer in one of the local stores and was over the moon. Finally, I would get my beloved chanterelle pasta again. The best thing about this is that it’s so easy to make vegan. Normally, chanterelle’s should be stir fried in lots of butter, but nobody will know the difference if you use margarine instead (just make sure it’s salted – and don’t try to save on the calories here!).
For 2 people:
250 g chanterelle mushrooms
30 g milk-free margarine
1 onion (preferably shallot)
1-2 cloves of garlic
250 ml soy cream
salt & pepper
Your favorite pasta
- Boil the pasta until it’s al-dente. If you want a vegan option, make sure the pasta doesn’t contain eggs.
- Melt the margarine on medium heat and chop the onion and garlic.
- Add the onion and garlic and cook until slightly golden.
- Add the chanterelle mushrooms and cook for a while, until all the fluid had evaporated
- Stir in the soy cream, add salt, pepper and parsley. Let it simmer.
- Add your pasta and mix it all together in the pan.
It’s a simple as that – and so easy to make vegan, no one will even know. It would go perfectly together with a cold, white wine but we decided to open up a really good bottle of red that Jacob got for his graduation. We took the food and the wine down to our backyard and ate there, as summer had suddenly decided to make a comeback for a few days in Denmark. So if you’re a pasta fanatic and want to try a really creamy and delicious pasta, that also happens to be vegan, try this! I promise you won’t regret it.