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!