Tagliatelle with chanterelles, spinach, and sun-dried tomatoes in a blue cheese sauce.
Ingredients
For the pasta
- Tagliatelle pasta: 400 grams
- Chanterelle mushrooms: 200 grams
- Onion: 1 piece
- Garlic: 2 cloves
- Spinach: 200 grams
- Olive oil: 2 tablespoons
- Heavy cream (36%): 1 cup
- Dry white wine: 1/2 cup
- Gorgonzola cheese: 200 grams
- Sun-dried tomatoes: 3 tablespoons
Seasonings
- Ground nutmeg (Prymat)
- Thyme
- Sea salt (Prymat)
- Black pepper (Prymat)
For decoration
- Basil: a few leaves
Preparation
- Rinse and dry the chanterelles. Cook the pasta.
- In a saucepan, sauté the chanterelles in olive oil, then add chopped onion, garlic, and spinach. Season with thyme.
- Pour in the wine, and once it evaporates, add the cream and crumbled cheese. Cook over low heat until the cheese melts, then season with salt, pepper, and nutmeg to taste.
- Add the cooked pasta to the sauce, along with the chopped sun-dried tomatoes and capers. Gently mix everything together and adjust seasoning to taste.
Enjoy your meal!
