Pasta with Chanterelle Mushrooms

It is Pfifferlinge* season, and it is a reason to add them to every meal.

My current favourite is rarely to be found in any restaurant, but very easy to cook at home. Here is the recipe for 2:

  • 400g chanterelles, chopped
  • 1 zucchini, diced
  • 8-10 sun-dried tomato halves
  • 200g pasta (we like it with orecchiette or fettuccine, even though a regular spaghetti will work just fine too)
  • 2 table spoons olive oil
  • salt
  • freshly grated Parmesan cheese, for serving


1. Start off by preparing all the ingredients, you can cook the pasta and the zucchini-mushroom mix at the same time.

2. Saute the zucchini in the olive oil until it is soft, but not completely cooked. Add a pinch of salt, then add the mushrooms and cook for another 3 to 4 minutes. Add the sun-dried tomatoes, mix together and set aside.

3. Cook the pasta in salted water according to package directions. Once drained, mix it with zucchini and chanterelles. Serve with grated Parmesan.

You might just need a glass of white wine, and that’s it – enjoy your meal!

* German word for chanterelles and one of my favourite German words of all times

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