What could be better than a quick but filling dinner that tastes like the best restaurant?

A mix of Italian and Polish cuisine. Pasta clad in a delicious sauce of chanterelles, cream and Parmesan cheese. The taste of summer.


  • 300 g of pasta
  • 200 – 250 g of chanterelles
  • 1 small onion
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 tablespoon of butter
  • 200ml of heavy cream
  • 100g of Parmesan cheese
  • 2 tablespoons of chopped parsley
  • salt and pepper

Wash the chanterelles, dry them and cut them into smaller pieces.

Dice the onion, finely chop the garlic.

Heat up the oil and butter in a frying pan, fry the onion and garlic until lightly browned.

Then add the chanterelles and fry for a few minutes. After a while, add finely chopped parsley,

During this time, boil the water for the pasta and cook it according to the al dente packaging. I used tagliatelle.

Pour the cream into the tap and bring to the boil. Sprinkle with half of the Parmesan cheese (approx. 50g) and mix thoroughly. Season with freshly ground pepper and salt.

Add 1 scoop of pasta water to the sauce, if it is too thick.

Put in the cooked and drained pasta and mix thoroughly until the sauce covers the entire pasta.

Arrange on plates and sprinkle with Parmesan cheese.

Bon Appetit!

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