Homemade Pasta with Chanterelle and Port Wine Sauce

homemade pasta with chantarelle zucchini tomatoes and port wine sauce

4 servings


  • 1 Garlic clove
  • 1 Large Zucchini (about 400 g)
  • 2 tbsp extra virgin olive oil
  • 250 g Sherry tomatoes
  • 1 1/2 ml salt
  • 1 ml black pepper
  • 250 g homemade pasta
  • 300 g Chanterelle 
  • 2 tbsp butter
  • 2 dl cream
  • 1 tbsp Japanese soy
  • 1/2 dl port wine
  • 1 dl grated parmesan


  1. Peel and mince the garlic. Slice the zucchini and then cut the slices in half.
  2. Fry the garlic and zucchini in olive oil at medium heat for about 3 minutes.
  3. Add the tomatoes and fry for another 5 minutes.
  4. Season with salt and pepper then set aside.
  5. Fry the chanterelles until all liquid has evaporated (if you have not already done so).
  6. Add butter and fry for about 5 minutes.
  7. Add the vegetables.
  8. Cook the pasta and save 1 dl of pasta water.
  9. Mix pasta water, cream, soy, and port wine in a pot and bring to a simmer. Pour the sauce into the skillet with the other ingredients and let it simmer for 5 minutes. Taste with salt and pepper.
  10. Serve with pasta and grated parmesan.

chantarelle in a cast iron skillet

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