Kamut is an ancient grain closely related to modern wheat. It contains gluten, but has been found to be more easily digestible for people with wheat intolerance.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- 14 oz (400 g) fresh chanterelle mushrooms, sliced
- 4 tsp olive oil
- 3 garlic cloves, crushed
- 2 small chiles, seeded and finely chopped
- 0.33 cup sour cream
- salt and freshly ground black pepper
- 1 lb 2 oz (500 g) pasta, such as tagliatelle or spaghetti, made from kamut wheat
- 1 tbsp finely chopped flat-leaf parsley leaves, to garnish
How to Make It
- Place the mushrooms in a medium saucepan and dry-fry them over low heat, shaking the pan gently, until their juices run. Then turn the heat up so the liquid evaporates and the mushrooms are soft, but reasonably dry. Add 3 teaspoons of the olive oil to coat the mushrooms, then add the garlic, chiles, and sour cream. Let the mixture simmer over low heat for 2–6 minutes. Season with salt and black pepper.
- Meanwhile, cook the pasta following package directions until it is al dente, adding the last teaspoon of olive oil to the cooking water to prevent it from boiling over and to enhance the flavor of the pasta. Drain and transfer to a warmed serving dish. Spoon the sauce over the pasta, garnish with the parsley, toss the ingredients well to combine, and serve with a green salad.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.