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
Scale
- 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
