Farfalle and Chanterelles Serves 4 main
Farfalle and Chanterelles
Farfalle and ChanterellesFall means fresh mushrooms of so many varieties. You can forage for them yourself, buy them from your Farmer's Market or the grocery store. I was able to get some fresh lobster mushrooms as well, so I added them to this recipe. If you are unable to find them just use the Chanterelles, but make sure you use fresh and not dried mushrooms.
Ingredients:
1 pound farfalle
1 tablespoon olive oil
2-3 cloves garlic, chopped
1/2 cup onions, chopped
4 ounces fresh Chanterelles (or Lobster mushrooms), sliced
1 bunch fresh spinach, washed, dried and trimmed
2-3 fresh basil leaves, chopped
1 teaspoon fresh lemon juice
1/4 cup Nutritional yeast
1 pound farfalle
1 tablespoon olive oil
2-3 cloves garlic, chopped
1/2 cup onions, chopped
4 ounces fresh Chanterelles (or Lobster mushrooms), sliced
1 bunch fresh spinach, washed, dried and trimmed
2-3 fresh basil leaves, chopped
1 teaspoon fresh lemon juice
1/4 cup Nutritional yeast
Directions:
- Cook pasta until al dente, drain.
- While pasta cooks, heat a large saute pan over medium heat, add oil.
- Saute onions and garlic 3-4 minutes.
- Add sliced mushrooms, cook for 5-6 minutes.
- Stir spinach and basil and lemon juice into pan, cooking until spinach is just wilted. (About 2 minutes)
- Mix mushroom mixture, pasta and Nutritional yeast together before serving.
4 servings:
Calories 427, Fat 7.1, Cholesterol 0mg, Sodium 105
Carbohydrates 72.5, Fiber 5.1, Sugars 5.1g, Protein 21.1g
Calories 427, Fat 7.1, Cholesterol 0mg, Sodium 105
Carbohydrates 72.5, Fiber 5.1, Sugars 5.1g, Protein 21.1g
