Hazelnut-Sage Cream Pasta with Chanterelles
30 min
Veggie
51669
For 2 Portions
180 g
chanterelle
160 g
tortiglioni
80 g
heavy whipping cream
20 g
hazelnut meal
12 leaves
sage, fresh
10 g
Parmesan
20 g
butter
pepper
salt
1. All set?
2. Cook pasta in salted water according to package instructions. Reserve some cooking water. Then drain.
3. Meanwhile, clean chanterelle mushrooms with a mushroom brush, knife, or paper towel. Cut off dry stalks.