Seaweed Tagliatelle with spinach and chanterelles

Servings: Makes 4 portions Cooking time: 20 min

Chanterelles are amazing! During September and October they grow in abundance in the forests of Lofoten, and are a prize catch for any forager. 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. Our seaweed tagliatelle is great for saucy dishes, as it’s very subtle texture allows sauces to cling to it easily. However, normal tagliatelle works great as well.

Instructions:

  1. 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.
  2. 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.
  3. Reduce the heat to medium low. Add the white wine, and allow to simmer until the volume has been reduced by two thirds.
  4. Add the cream and spinach. Simmer for a few minutes more until the sauce is thick and the spinach wilted.
  5. Combine the sauce with the cooked pasta. If the sauce is too thick, you can loosen it with a dash of the retained pasta water from earlier. Check for seasoning and adjust as necessary.
  6. Divide between four warm bowls, and finish with a dusting of grated parmesan and black pepper.

Products used in this recipe:

  • By ,