A simple vegan pasta recipe that’s healthy and light yet big on flavor. This garlic and chanterelle mushroom pappardelle is made with roasted garlic and lots of buttery chanterelles for one amazing plant-based meal!
Chanterelle Mushrooms
One of the things that make the late summer months so great is the abundance of mushrooms. We normally would shy away from fresh mushrooms at farmers markets or at stores, thinking they were too delicate and difficult to make. However, we have since learned that they are portals to amazing plant-based recipes with great flavor.
The earthiness of most mushrooms needs little to no added seasoning to make a dish that is complex and savory. This pasta features a star of the mushroom world- chanterelles. These mushrooms are earthy, buttery, and “meaty.” Additionally, it stands out because of its rich amber hue. In other words, it’s a terrific option for a vegan pasta!
It’s Time for Garlic and Chanterelle Mushroom Pappardelle
This pappardelle pasta spotlights the gourmet chanterelle mushroom and is enhanced with roasted garlic, white wine, and fresh herbs. This dish is quick and easy but bursting with flavor. Therefore, it’s the perfect weekday meal or a special pasta recipe for a date night! We hope you enjoy it as much as we do!
Finally, if you have made this pasta recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy cooking! 😊
Garlic and Chanterelle Mushroom Pappardelle
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 Servings 1x
- Category: Pasta
- Method: Roast, Boil, Sauté
- Cuisine: Italian
- Diet: Vegan
Description
A simple vegan pasta that’s healthy and light yet big on flavor. This garlic and chanterelle mushroom pappardelle is one amazing meal.
Ingredients
- 1 head Garlic, Roasted
- 8 oz Pappardelle Pasta
- 1 Tbsp Olive Oil
- 7 oz Fresh Chanterelle Mushrooms, Cleaned and left whole or chopped in large pieces
- 2 Tbsp Fresh Thyme, Stems Removed
- 1/2 Dry White Wine (We prefer Chardonnay)
- 1/2 Cup Fresh Parsley, Chopped
Instructions
- Roast the head of garlic, if needed.
- Put a large pot of water on to boil with a pinch of salt.
- Clean the chanterelles and roughly chop, if needed. Prepare the herbs as directed above.
- Once the pasta water is boiling, put your pasta in to cook until al dente. Approximately 7-8 minutes. Then, drain and set aside reserving some of the pasta water.
- In a large skillet over medium heat, add the olive oil. Next, carefully add the mushrooms and thyme and sauté for 2-3 minutes.
- Then, add the roasted garlic cloves and stir until they are incorporated.
- Next, add the white wine and allow to simmer for 2 minutes, which will allow the alcohol to burn off but the flavor will remain.
- Add your drained pasta to the skillet and toss to incorporate. If your pasta seems dry, add 1 Tbsp of the reserved pasta water at a time to the skillet until the desired consistency is obtained.
- Remove from heat and stir in the fresh chopped parsley and serve immediately. We recommend garnishing with nutritional yeast and crushed red pepper.
- Leftover pasta can be refrigerated in an airtight container for up to 3 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Chanterelle Mushroom Recipe, Vegan Mushroom Pasta
