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Chanterelle Pasta

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This creamy chanterelle pasta is vegan with straight forward ingredients! Chanterelles are a fruity, yet musky mushroom that is incredible in a creamy sauce that is brightened with a bit of lemon zest. With wide tagliatelle noodles, the pasta is garnished with thyme and more chanterelles.

This recipe has you dry sauté the chanterelle mushrooms to crisp the edges and give them a proper bite. Then they are tossed in a citrus infused olive with fresh thyme- this really brings out the fruity nature of the wild chanterelle mushrooms.

This chanterelle pasta uses tangeli noodles in cashew cream sauce with lemon zest.
a plate of creamy pasta with chanterelle mushrooms

a plate of creamy pasta with chanterelle mushrooms on a white table with a champagne glass

Chanterelle Mushroom Tagliatelle

The best noodles to use for this pasta is tagliatelle!
The long and wide noodles wrap around the plump chanterelles giving you a creamy, yet meaty bite, with the layers of noodles. An alternative tagliatelle to noodles are linguini noodles, another long noodle with a thick base.

Cream Sauce for the Chanterelle Pasta

Chanterelles are a fruity yet musky tasty mushroom- which pairs well with citrus and cream. The lemon zest in this cashew cream sauce brightens the pasta while bringing out those fruity flavors in the mushrooms. The soft and rich cashew cream sauce is rich, buttery, savory, yet bright with the lemon zest.

Cashew vs Coconut Cream

Raw cashews are recommended for this sauce since they have neutral flavor that blends into a rich cream. High powered blenders like a Vitamix can blend up roasted cashews into a smooth cream. When using a high powered blender, you can use roasted cashews which, otherwise only use raw cashews for this recipe.

However, if you have an allergy, you can substitute cashews with Coconut Cream. Do not use coconut milk as that will make the sauce too thin, but the semi solid coconut cream works great here.

Soy Milk

Soy milk is recommended as it is a neutral flavored milk that is high in protein. It reduces nicely and emulsifies with the cream and oil well that makes a delightful texture. If you have a soy allergy you can use another type of milk, however it may affect the overall texture of the sauce. The soy milk makes the cream sauce almost frothy- which is difficult to achieve with other lower protein milks. That doesn’t mean that using other milks is off the table! Try using an oat milk, almond milk, or even a hemp milk for this pasta if you need!

Mushroom Broth

A mushroom broth adds the saltiness, depth, and helps cut the sweetness from the sauce. While you want a bright citrus note, the sauce should be creamy and savory. The mushroom seasoning is especially important if you substitute the cashews for coconut cream. The flavor of the mushroom broth masks the sweetness of the coconut, leaving you with a rich, creamy, slightly salty sauce that is full of flavor.
The simplest way to achieve this is to add a tablespoon of mushroom seasoning to one cup of water. That mushroom seasoning can be used as a flavor booster and is a fantastic seasoning. It is a staple in my pantry, and I highly recommend it.
Otherwise, a premade mushroom broth like this will also do the trick.

A bowl of creamy pasta with toasted mushrooms on top

Chanterelle Mushrooms

The chanterelles are dry sautéed then tossed in an infused oil after they are cooked. The dry sauté removes excess moisture and gives you crispy edges. It is an important step that really makes these mushrooms an enjoyable experience! After they are crispy on the edges you toss them in a citrus infused olive oil. An orange infused or lemon infused olive oil is incredible with these mushrooms. However, if you do not have an infused oil you can use regular olive oil and add a small squeeze of lemon juice over the mushrooms.

To use dried chanterelles simply soak half an ounce of them in cold water for 20 minutes.
Then dry sauté them like you normally would.

If you want to substitute the chanterelles all together wild honey mushrooms are a great alternative! If you are curious if honey mushrooms grow in your area check out the map on INaturalist– it’s a great resource for foragers!

Looking for More Wild Mushroom Recipes?

a plate of creamy pasta with chanterelle mushrooms

Chanterelle Pasta

This chanterelle pasta uses tangeli noodles in cashew cream sauce with lemon zest.
Print Recipe
CourseMain, Main Course, Vegan Recipes
Cook Time20 minutes


Lemon Cream Sauce


To Garnish


  • Pour hot boiling water over the cashews, set aside
  • On low/medium heat add 3 tbs coconut oil, 1/2 of minced white onion, the 3 cloves garlic, and the 1/2 tsp sea salt
    Stir to evenly coat, place lid over the pot and let cook for 15 minutes
  • Remove lid and bring to medium high heat
    Add 1 tsp white wine vinegar, 1 cup milk, and 1 cup mushroom broth
    Bring to a boil then remove from heat.
  • Pour the mixture into a blender, strain the cashews and add them to the blender with everything else
    Blend on high for 3 minutes or until smooth
  • Fill a pot with salted water to cook your pasta
  • Bring a frying pan up to high heat
    Add the chanterelles and cook for 4-6 minutes or until the edges start to get crispy
    Add 2 tsp of infused olive oil, and the 1 tsp of thyme
    Remove from heat
    Add a pinch of salt and pepper
  • In a large pot add your cooked pasta and pour over the sauce, bring to low heat
    Once it starts to bubble remove from heat
    Zest 1 large lemon and add it to the pasta, stir in half of the chanterelles
  • Serve pasta with the leftover chanterelles over top of each plate
    Garnish with fresh thyme


To make a quick mushroom broth add 1 tbs of mushroom seasoning to 1 cup water. 
Otherwise use your favorite recipe to make homemade mushroom broth or use store bought. 
If you are using a high speed blender like a Vitamix you can use roasted cashews in place of raw. Blenders like Vitamix will blend the roasted cashews into a smooth cream regardless of whether it’s raw or not. Still follow the steps where you soak the cashews in hot boiling water. 
If you are unsure about your blenders power, stick with raw cashews. 


Calories: 502kcal | Carbohydrates: 64g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 330mg | Potassium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 261IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 3mg

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By on September 19th, 2022

About Jessica Flowers

Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products!

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