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In this recipe, chanterelles are combined with our seaweed tagliatelle and spinach for an earthy, comforting meal which is incredibly nutrient-dense. This dish is seasoned with Lofoten Seaweed’s Wok & Greens spice blend – a fragrant, aromatic blend of garlic, coriander, lime and winged kelp. If you don't have seaweed tagliatelle then normal tagliatelle works well, and the chanterelles can also be substituted with other wild mushrooms.
Ingredients
- 250 g pasta tagliatelle
- 3 tsp lofoten seaweed wok & greens spice blend
- 3 tbsp olive oil
- 300 g chanterelles
- 80 ml dry white wine
- 100 g fresh baby spinach
- 150 ml heavy cream
- 1 tsp salt
- 80 g parmesan
- 1 tsp black pepper
Method
- Bring 4 litres of salted water to boil. Add the pasta and cook for 4 minutes, until al dente. Drain the pasta, keeping one cup of the cooking water aside.
- In a large frying pan, heat the olive oil over a high heat. Add the mushrooms and sear for 2 – 3 minutes. Add the Wok & Greens seasoning and stir to coat.
- Reduce the heat to medium low. Add the white wine, and allow to simmer until the volume has been reduced by two thirds.
- Add the cream and spinach. Simmer for a few minutes more until the sauce is thick and the spinach wilted.
- Combine the sauce with the cooked pasta. If the sauce is too thick, you can loosen it with a dash of the pasta water from before. Check the seasoning and adjust as necessary.
- Divide between four warm bowls, and finish with a dusting of grated parmesan and black pepper.
