Come and grab one of these delicious pasta nests, filled with creamy, smoky chanterelles. They are very easy to make and taste great both hot and cold. As they are juicy to bite, but also stable and handy, you can also take them with you and enjoy them on the road. Because the pasta bites are so tasty, they are guaranteed to be the highlight of your next picnic, garden party or just take them with you on trips or to the office to for you, your friends and your loved ones.
For the filling I combined aromatic chanterelles with onions, smoked tofu and fresh parsley. But you can vary the filling according to taste and season. For example, you can replace the chanterelles with mushrooms or try a variation with lightly fried garden vegetables or simply lots of onions. Just as you and what your guests like best. Since the filled pasta nests are very juicy, you can simply enjoy them straight away and don’t need to make a sauce. But of course you could also serve them with a fruity tomato sauce. I like to eat them with rocket salad, as I love the intense taste of it so much. So, enjoy and write me how you liked the recipe and which combination you tried. With chanterelles they are definitely my summer hit. Yours Lea
Ingredients (serves 2-3/ 12 pasta nests)
- 200 g (7 oz) vegan Tagliatelle pasta
- 180 g (6.34 oz) chanterelles (after cleaning and trimming the stems: 150 g/ 5.29 oz)
- 80 g (2.8 oz) onion
- 1 small clove of garlic
- 60-80 g (2.1-2.8 oz) smoked tofu
- A handful of fresh parsley
- 1-2 tbsp. vegetable oil + some oil for greasing the muffin tray
- 400 g (14.1 oz) silken tofu
- 2 tbsp. corn starch (or 3-4 tbsp. chickpea flour)
- 15 g (0.5 oz/3 heaped tbsp) yeast flakes
- Optional: 1 heaped. tsp. cashew paste
- 1 small tsp. turmeric
- 1 tsp. paprika powder
- Optional: 1-2 tsp. roasted sesame seeds and a pinch of chili flakes
- Tip: Enjoy with rocket salad
Also: A muffin tray with 12 muffin wells
Instructions (20 minutes preparation + pasta cooking time + 25 minutes baking)
- Bring a pot with plenty of salted water to the boil and cook the tagliatelle “al dente” according to the package instructions. Drain the water and rinse the pasta briefly with water to prevent it from sticking together.
- Wash chanterelles well so that they are free of earth and sand. Shorten the stems if necessary, cut away bad spots and dab chanterelles dry. Halve large chanterelles or cut them into small pieces.
- Peel onion and garlic clove and chop finely. Finely dice the smoked tofu as well. Wash parsley, shake dry and chop finely.
- Heat 1-2 tablespoons vegetable oil in a pan and sauté the onion and garlic cubes briefly until translucent. Add the smoked tofu and fry for about 2-3 minutes until it has an intense fragrance. Then add the cleaned chanterelles, stir well and fry all ingredients together for another 2-3 minutes. Lightly salt and pepper the mushrooms.
- Mix silken tofu with cornstarch, yeast flakes, optionally 1 teaspoon cashew paste, turmeric as well as paprika powder, a little salt and pepper in your blender until creamy. Then whisk in the fried chanterelles and add plenty of chopped parsley.
- Preheat oven to 180 °C/ 356 °F fan. Grease the muffin tray with oil.
- Place the cooked tagliatelle in a circle in the muffin tins. Make sure to leave some space in the middle for the filling.
- Now pour the mushroom-silken tofu mixture in the middle of the pasta nests until the moulds are filled. Allow the liquid to soak into the noodles and help a little with a spoon if necessary. Then add more tofu cream until the noodle nests are filled up as shown in the photo below.
- Bake tagliatelle nests in a preheated oven at 180 °C/ 356 °F fan for about 25 minutes until they are nice and golden brown on the surface.
- Remove the pasta nests from the from the moulds (you may need to use a small knife) and enjoy. They taste super delicious hot or cold. Salad goes wonderfully with them. If you like, you can also sprinkle the noodle nests with roasted sesame seeds and some chili flakes. Bon appetit!
Tip: You can of course vary the filling and use mushrooms instead of chanterelles, for example, or you can replace the mushrooms completely with lightly fried vegetables. Just as you like.
The pasta nests are creamy and soft on the inside, but so firm on the outside that you can take them with you when you’re on the go. They are also perfect for a cold buffet or to bring along to parties and garden parties.