Now is the time when the forests are full of mushrooms of all kinds. My personal favorites are the yellow chanterelles, and I love to put them on bread, use them to make a mushroom sauce to serve with oven roasted potatoes, and of course – to serve them with pasta.
This particular recipe has been a personal favorite for several years now. I actually posted the recipe on the blog a few years ago, but I felt it needed an update with some new photos. We eat this a lot in our house, and everyone loves it. I hope you’ll like it too!
Mushroom pasta with spinach, lemon, pine nuts and parsley
2 shallot onions
1 clove garlic
500 g chanterelles (or a mix of different mushrooms you like)
250 ml plantbased cooking cream
1 tbsp tamari soy
100 g spinach leaves
1 organic lemon, zest
salt and black pepper to taste
2-4 servings of spaghetti
- Cook the spaghetti according to the instructions on the package.
- Finely chop the shallot onions and garlic.
- Heat up some oil or vegan margarine in a large frying pan.
- Fry the onions over low-medium heat until soft but without them getting brown.
- Brush and coarsely chop the mushrooms. Add them to the pan and let cook until the mushrooms have released all their liquid.
- Add the cooking cream, tamari soy and spinach leaves. Stir together and let cook over low heat for about 10 minutes.
- Finely grate the lemon peel and add the zest to the pan.
- Season with salt and black pepper.
- Serve with spaghetti, lots of fresh parsley and pine nuts.