This is actually Creamy Chanterelle, Fennel and Roasted Garlic Pasta.
We had some very nice chanterelles and a shortage of ideas of what to do with it (besides merely sauteing them). We don't really eat creamy sauces often, but do think of them from time to time.
Enter our Cream of Fennel Soup with Parsley Oil. In this "leftovers" stage of its life, what can be more noble than being used as pasta sauce?
left: cream of fennel soup w/ parsley oil; right: roasted garlic
With the soup and our roasted garlic at hand, this dish came together very quickly.
I sautéed the chanterelles, added some roasted garlic, then the cream of fennel soup. I added spaghetti that had just finished cooking and some fresh parsley into the mix and voilà!
Creamy, earthy, savory, fresh.
We're submitting this to Presto Pasta Nights (created by Ruth of Once Upon a Feast). This edition is hosted by Inge of Vanielje Kitchen. [Presto Pasta Nights info]