Creamy chanterelle pasta with lemon zest
The first colourful leaves, a gentle breeze slipping under your collar, and apples falling from the trees – there’s something about autumn that makes you slow down and spend more time in the kitchen. You want something warm and comforting, but with a slightly fresher twist on familiar flavours.
This creamy chanterelle pasta with lemon zest fits that mood perfectly. It brings together the best of autumn – the earthy richness of chanterelles and the light freshness of lemon zest. The result isn’t too heavy, but nicely balanced and somehow brighter than a classic creamy mushroom sauce.
The cooking flows at an easy pace. While the pasta is boiling, the sauce comes together in the pan. Once it thickens, parmesan is added to bring everything into a silky, cohesive whole. Finally, the pasta is folded in so every bite is coated in the creamy sauce.
The result is a warm and comforting yet fresh and flavourful dish, perfect for a cozy weeknight or a slightly more special dinner. Serve immediately while the pasta is still hot and creamy – that’s when it’s at its very best.
- 400 g uncooked shell pasta
- 300 g fresh chanterelles
- Zest of 2 lemons
- 600 ml light cream (10%)
- 80 g grated parmesan
- 2 garlic cloves
- 1 tbsp chopped fresh dill
- A little oil for frying
- Salt and pepper
- 1 Cook the pasta according to the package instructions. Heat some oil in a pan, crush in the peeled garlic and warm gently. Clean the chanterelles, cut into smaller pieces if needed, and add to the pan. Cook for a few minutes.
- 2
Add the dill, lemon zest and cream, and stir. Reduce the heat and let the sauce simmer until it thickens, stirring occasionally. Add the grated parmesan and mix until the sauce becomes creamy and rich.- 3
Fold in the cooked and drained pasta, making sure everything is evenly coated. Season with salt and pepper and serve immediately.pasta, chanterelle, lemon, autumn - 2