Looking for a creamy pasta dish with chanterelles? You’ve come to the right place. There’s nothing more delightful than fresh chanterelles in a creamy pasta dish. Chanterelles are one of the finest gifts from the forest, with their delicate, nutty flavor and juicy texture, making them a perfect match for a creamy pasta.
Fresh chanterelles contain a lot of water, so it’s essential to dry-sauté them before adding butter and the remaining ingredients.
When chanterelles are combined with shallots and garlic, and accompanied by fresh thyme and a touch of white wine, it creates a depth of flavor that is both simple and sophisticated. Added to heavy cream and freshly cooked pasta, this dish is the perfect way to bring the taste of the forest into your kitchen.
Interested in learning more about chanterelles? Check out my blog post Chanterelle Foraging Guide; Facts, Identification, Health Benefits and 5 Recipes
Bon appétit!
Creamy Chanterelle Pasta
Ingredients
- 300 g (10.5 oz) chanterelles, cleaned and cut into smaller pieces
- 400 g (14 oz) linguine pasta
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 5 sprigs thyme
- 100 ml (1/2 cup) dry white wine
- 100 ml (1/2 cup) vegetable broth
- 200 ml (3/4 cup) heavy cream
- 25 g (about 1/4 cup) parmesan, freshly grated
- Salt and pepper to taste
- Fresh parsley for garnish, optional
Instructions
- Heat a large, dry pan over medium-high heat. Add the chanterelles and cook them without fat until they release their liquid and the water evaporates.
- Add the butter to the pan with the chanterelles and let it melt.
- Add the thyme, shallot, and garlic, and sauté until soft and translucent.
- Pour in the white wine and let it reduce.
- Add the vegetable broth and simmer for another 2-3 minutes.
- Lower the heat and add the heavy cream. Let it simmer for 5-7 minutes until the sauce becomes creamy and slightly thickened.
- While the sauce simmers, cook the pasta in a large pot of salted water according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water.
- Remove the thyme sprigs.
- Add the cooked pasta to the pan with the sauce, tossing everything together until the pasta is well coated in the creamy chanterelle sauce.
- Stir in the freshly grated parmesan and mix gently.
- Season with salt and pepper to taste. If needed, adjust the consistency with a little of the reserved pasta water.
- Serve the pasta on plates and optionally garnish with freshly chopped parsley and some extra grated parmesan.
- Enjoy!
