7 ounces farfalle pasta
2 tablespoons olive oil
1/2 cup smoked ham (substitute tofu for vegetarians), cubed
2 cups fresh chanterelle mushrooms, quartered
1 small red onion, finely chopped
1 clove garlic, crushed
2 tablespoons crème fraiche (substitute soy cream for vegans)
1 teaspoon dried thyme
Salt and black pepper to taste
1. Cook the pasta in plenty of boiling water with a little salt and oil.
2. Meanwhile, heat the oil in a Dutch oven and stir-fry the ham or tofu, chanterelles, onion, and garlic over a medium heat for 5 minutes.
3. Add the cream and the thyme, season and simmer for a further 5 minutes. Check the seasoning.
4. Place the cooked pasta in a heated serving dish, top with the sauce and serve immediately.
Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.