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Foraged Chanterelle Pasta Dish with Homemade Pesto 😋

This light and flavorful dish is perfect for a hot day, and all you need is a handful of foraged Chanterelles to make it happen!

If you find yourself with less of a bounty after a forage, Chanterelle mushrooms make for a great topping on all sorts of dishes. With the heat and humidity building the last few weeks, we wanted to enjoy a lighter pasta meal that can be served cold.


Chanterelle Pesto Pasta What You'll Need: *For homemade pesto be sure you have a blender!*

  • Chanterelle mushrooms

  • Pasta of your choice

  • 1 tbs butter

  • 2 tbs olive oil

  • 2 cups basil

  • 3 cups spinach

  • 2 tbs sunflower kernels

  • 1 tbs minced garlic

  • Grated parmesan cheese

  • Ground black pepper

What To Do: This easy dish will take less than 20 minutes to make!

  1. First sauté your chanterelle mushrooms! Use medium heat, a tbs of butter, and stir/sauté for 10 minutes BUT REMEMBER ➡️ *if your mushrooms are wet be sure to dry sauté before adding any butter*

  2. Next - boil your pasta! We used a pre-made chicken/mozzarella tortellini.

  3. Lastly - whip up your homemade pesto! We use our little BlendJet to combine the olive oil, basil, spinach, sunflower kernels, minced garlic, parmesan, and black pepper.

Now dish it all up - sprinkle with any leftover parmesan & sunflower kernels, and enjoy!


 


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