Golden Chanterelle Fusilli

🍄 Golden Chanterelle Fusilli with Almond-Yogurt Cream & Wilted Spinach

A creamy, earthy pasta dish that blends wild mushrooms, plant-based richness, and a touch of civic resilience—perfect for a comfort ritual rooted in Northern California spirit.

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🧺 Ingredients

Base:

- 1 package Brami protein Fusilli  

- 1–2 cups wild golden chanterelles, cleaned and sliced  

- 1–2 tablespoons butter  

Sauce:

- 2 cloves garlic, minced  

- 1 small shallot or onion, finely chopped (optional)  

- ½ cup unsweetened almond milk  

- ⅓ cup plain Greek yogurt (full-fat preferred)  

- Salt and freshly ground black pepper  

- ½ teaspoon dried thyme or 1 teaspoon fresh thyme  

- Optional: splash of white wine or lemon juice for brightness  

Greens:

- 1–2 handfuls fresh spinach leaves  

Optional Garnish:

- Olive oil drizzle  

- Toasted almonds or walnuts  

- Nutritional yeast or grated cheese  

- Fresh herbs (parsley, chives, etc.)

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🔥 Instructions

1. Cook the Pasta  

   Bring salted water to a boil and cook Brami Fusilli until al dente. Reserve ¼ cup pasta water, then drain.

2. Sauté Aromatics & Mushrooms  

   In a large skillet, melt butter over medium heat. Add garlic and shallot, sauté until fragrant.  

   Add chanterelles and a pinch of salt. Cook until golden and tender, about 5–7 minutes.

3. Deglaze (Optional)  

   Add a splash of white wine or lemon juice. Let it simmer and reduce slightly.

4. Build the Sauce  

   Stir in almond milk and simmer gently for 2–3 minutes. Remove from heat and whisk in Greek yogurt.  

   Season with pepper and thyme. Add reserved pasta water if needed to loosen the sauce.

5. Combine Pasta & Sauce  

   Add cooked Fusilli to the pan and toss gently to coat.

6. Add Spinach  

   Stir in spinach leaves and cook just until wilted, about 1–2 minutes.

7. Finish & Serve  

   Plate and garnish with olive oil, nuts, herbs, or cheese if desired. Serve warm and enjoy the layered comfort.

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🌀 Symbolic Twist