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. If you …
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 pasta water from before. Check the seasoning and adjust as necessary.
6
Divide between four warm bowls, and finish with a dusting of grated parmesan and black pepper.
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