Chanterellicious Part 4: Chanterelle and Puffball Fettuccini Alfredo

So this next recipe is a creation of mine. I am a pasta fanatic and a health freak, I know, not a good combination. I am always looking for new ways to remake old recipes to make them healthier but still delicious. This recipe uses coconut oil and spelt flour instead of the classic butter and white flour. You can substitute it for the classics if you so choose. This recipe really doesn’t take long so is great for a weekday night when you just need some good hearty pasta.

Chanterelle and Puffball Fettuccini Alfredo

-          2 tbs organic spelt flour

-          2 tbs organic coconut oil

-          1 cup milk

-          ½ bulb garlic

-          1-2 cups fresh chanterelles

-          ½ cup fresh puffballs

-          300g whole wheat fettuccini

-          1 cup shredded parmesan

-          Fresh parsley and basil leaves

Combine spelt flour and coconut milk over medium heat until well mixed, add milk slowly, stirring constantly as sauce thickens to desired consistency.

 In a separate skillet sauté chanterelles (dry sautéing beforehand if soggy), puffballs and garlic in oil until mushrooms appear cooked.

Combine sautéed mushrooms and garlic into white sauce, simmer 15 minutes to combine flavors

Serve over cooked fettuccini noodles.

Garnish with parmesan cheese, parsley, basil, and garlic bread.

And there you go, a rich, relatively healthy pasta recipe that will dazzle your dinner guests. I would recommend going light on the puffballs, they have a very strong mushroomy flavor and too many could overwhelm the dish.

Until next time, happy cooking.

- |Katy