Creamy Chanterelle Mushroom Pasta

Creamy & umami-filled chanterelle pasta topped with smokey shiitake mushrooms.

This Creamy Chanterelle Mushroom Pasta is filled with flavors of umami and mild fruity flavors from chanterelle mushrooms and smokey flavors from roasted shiitake mushrooms.

I’ve found my new favorite pasta recipe. It’s incredibly creamy, buttery, and rich in umami flavor.

This dish is prepared in less than 30 minutes and comes together all in one skillet (minus the roasted mushrooms prepared on 1 baking sheet).

How to make Creamy Chanterelle Mushroom Pasta:

1. Tip: Recommend prepping all ingredients (dicing vegetables, measuring ingredients, etc) beforehand to make the cooking processor easier.
2. Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the tamari, maple syrup, oil, liquid smoke, paprika, and black pepper. Add the shiitake mushrooms and toss to coat. Spread out into an even layer on the baking sheet. Roast for 15 minutes, flipping halfway through until golden brown and crispy.
3. Start boiling water for pasta making sure to salt your water.
4. While mushrooms are roasting and water is boiling, start preparing the sauce. Add butter and oil to a large skillet over medium heat. Once butter has melted and starts sizzling, add the diced shallot, chopped garlic, red pepper flakes, and a pinch of kosher salt (~ ¼ tsp). Stir to coat veggies in butter and oil. Saute for 3-4 minutes until shallots have turned a golden color and garlic has taken on a bit of color. Adjust the heat accordingly, so garlic does not burn.
5. At this point, your water should be boiling. Add your pasta and cook according to package directions (~10 minutes).
6. Add the chanterelles and a pinch of salt to the skillet. Distribute mushrooms evenly throughout the pan. Cook for ~10 minutes, stirring occasionally until mushrooms have turned golden. When the mushrooms are ~7 minutes into their cooking time, add the thyme and stir well to distribute. Once pasta is done cooking, reserve ¼ cup pasta water. Drain pasta and set aside.
7. Stir in pasta water and coconut milk. Bring to a simmer and cook for 2 minutes. Season with salt, as desired. Add pasta. Using tongs, stir the pasta into the sauce to evenly coat.
8. Serve pasta topped with freshly cracked black pepper, chopped parsley, and roasted shiitake mushrooms. Enjoy!

Tips for making delicious Creamy Chanterelle Mushroom Pasta:

Buy good quality coconut milk. The creamier the coconut milk the better! I’ve found that most canned coconut milks are chunky and grainy. The more fat in the coconut milk and fewer stabilizers (like guar gum) the better. My absolute favorite coconut milk to use is from Aroy-D. You can find this brand at most Asian grocery stores or Amazon.

Use tasty vegan butter. There is 2 tbsp of butter in this recipe, so you will be able to taste it. The tastier your vegan butter is, the tastier the final dish will be! My favorites are Miyoko’s Vegan Butter and Earth Balance.

Where can I find chanterelle mushrooms?

Chanterelle mushrooms may be a bit hard to locate. I found mine at New Seasons (local to Oregon). You should be able to find them at Whole Foods or any specialty grocery store.

What pasta shape do you recommend in this recipe?

Any long pasta will work great. I used spaghetti. You could use bucatini, capellini, or linguini.

If you’re looking for more vegan pasta recipes, you’ll also love this Vegan Sumac & Ricotta Bucatini, this Rigatoni with Caramelized Onions, Mushrooms & Crispy Chickpeas, and this Creamy Walnut White Sauce Pasta.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!