Linguine with chanterelle mushrooms, cherry tomatoes, and freshly chopped parsley is one of those recipes that will surprise you for their simplicity and taste. This dish represents the essence of Italian cooking. Simple, fresh ingredients, for a healthy yet delicious meal. You can throw this wonderful vegan pasta recipe together in under 10 minutes. Just the time to boil the pasta, et voilà!
The thing we love the most about Italian cooking is its respect for fresh, local, and seasonal ingredients. Pasta dishes are no exception to this. And while there are some recipes that are more of a weekend project (i.e. homemade lasagna and stuffed pasta) Italian cooking offers plenty of recipes for daily dishes that are very simple to put together, and also very healthy.
And when it comes to pasta recipes, you are only limited by your imagination. You can choose and mix your favorite ingredients as you please. There are only two simple guidelines that we like to follow: 1) try to pick seasonal ingredients 2) try to pick local ingredients.
This linguine pasta with chanterelle mushrooms, cherry tomatoes, and flat-leaf parsley is an example of how simple, local, and seasonal ingredients yield a delicious meal that can be made in about 10 minutes, it's healthy and naturally vegan.
🥬 Ingredients & substitutions
Linguine: this is a long pasta type that is shaped like thick, flat spaghetti. In this recipe, you can substitute it with spaghetti, bavette, or trenette. When you buy dry pasta make sure that it's made with only two ingredients: durum wheat and water. We would recommend to always go for pasta that is made in Italy, or for a local brand you know well.
For best results, buy a pasta that looks dusty and rugged - like the one in the picture above. This means the pasta is "trafilata al bronzo", or shaped through bronze dies that create micro lesions on the pasta giving it a rough, porous texture which helps it absorb sauce perfectly. Just like nonna's homemade pasta. Avoid yellow, glossy pasta.
Chanterelle mushrooms: these orange summer mushrooms are perfect to be sautéd whole, with a dash of olive oil, garlic, and chili flakes. You can substitute them with any other mushrooms, but if you do, make sure to cut the mushrooms before cooking them.
Cherry tomatoes: best if still on the vine. You can substitute them with any small tomatoes that are sweet in taste. Large tomatoes won't work as well in this recipe.
Olive oil, garlic, chili flakes, and flat-leaf parsley: will give a ton of flavor to the pasta and help build the flavor base of the sauce. Parsley should be flat-leave and only added at the end.
Sea salt, fine and coarse: use fine sea salt to season the sauce and coarse sea salt to salt the water for cooking the pasta. Remember: always salt the water before cooking the pasta in it.
📋 Recipe Card
Linguine with chanterelle mushrooms recipe
- 12 oz linguine pasta (320 grams)
- 11 oz chanterelle mushrooms - fresh (300 grams)
- 6 oz cherry tomatoes - fresh (170 grams)
- 3 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 handful flat-leaf parsley
- 1 tbsp coarse sea salt
- 1 tsp fine sea salt
- 0.5 tsp chili flakes
- 0.8 gallon water (3 litres)
- 0.25 tsp black pepper (optional)
- Start by washing the chanterelle mushrooms and the cherry tomatoes. Then wash and finely chop the parsley. Set aside.
- In a large pot, bring the water to boil, then add the coarse sea salt, and then add the linguine pasta. Cook the pasta for the time that says on the package minus 2 minutes. If the package says 10 minutes, you cook it for 8. This is important as we will finish the cooking in the pan later. Give the pasta a stir, and cook it uncovered.
- While the pasta cooks, you should have enough time to prep the sauce. If this is too stressful for you, make the sauce first, then cook the pasta.
- In a large pan, warm up the olive oil, then add thinly sliced garlic to it and sauté on medium heat for 1 minute. Don't let the garlic brown.
- Add the chili flakes, the chanterelle mushrooms (whole), and season with a generous pinch or two of fine sea salt. Let cook on medium heat for about 3 minutes.
- Add the cherry tomatoes. Cut them in half while you add them in. Stir, and let cook for another 3 to 4 minutes, or until the pasta is ready. Towards the end of this time, add in the finely chopped parsley.
- Save 1 cup of pasta water, then drain the pasta and add it to the pan with the sauce. Add about half a cup (or 1 ladle) of pasta water to the pan. Add more if needed. I added 1.5 ladles. The starch in the pasta water will make the sauce creamy.
- Mix everything well while cooking on medium heat for about 1 minute. Don't overcook the pasta as it should be served al dente. Gather everyone to the table and serve the pasta immediately.
👨🏻🍳 Top tips
Use a large pot filled with 1L of water for 100 grams of pasta. That is about 1 gallon for 16 oz of pasta. This is because the pasta will absorb a lot of water while cooking and it needs to be fully covered by the water at all times.
Let the water come to a boil before you add the sea salt as the water will boil faster without salt in it. Add about 8 to 10 grams of coarse sea salt per 1 liter of water. In this recipe, we recommend 1 tbsp of coarse sea salt.
Undercook the pasta slightly by looking at the cooking time indicated on the package and subtracting 1 to 2 minutes from it. In this linguine with chanterelle recipe, we recommend undercooking the pasta by two minutes. So if your package says to cook the linguine for 10 minutes, you should cook them only 8 minutes. We do this because we finish the cooking in the pan with the sauce and we want to keep the pasta al dente.
Do not add oil to the pasta water. It is not necessary as the pasta will not stick together. In fact, if you add oil the pasta will become slippery and it won't stick to the sauce.
Save a cup of pasta water before you drain the pasta. We add the pasta water to the sauce as it contains starch left over from the boiling of the pasta. This starch will make our sauce extra creamy without having to add any extra fats to it.
Jump the pasta in the pan with the sauce before plating. We do this to allow the pasta to absorb the sauce and become more creamy and flavourful. This is why we want to undercook the pasta by 1 to 2 minutes. At this time we also add the pasta water and we mix everything together, on medium heat, for about 1 minute, or until the pasta is coated in a creamy sauce. There are exceptions to this rule, for instance, if you make pasta with basil pesto you should not do this.
📖 Questions & answers
Linguine means little tongues in Italian.
Yes. Italian dry pasta is 100% vegan as it's made with water and durum wheat. To be sure, check the ingredients on the label. If it contains other ingredients stay away from it, it's not real Italian pasta.
Linguine and spaghetti are very similar and often interchangeable. Linguine has a flatter and wider shape than spaghetti, but they have the same length.
If you have any leftovers of this delicious linguine with chanterelle recipe, you can store them in a bowl in the fridge, covered, for up to 24 hours. Reheat it on a pan with a couple of tbsp of tap water for about a minute or two. Do not reheat multiple times or else it'll become mushy.
🥗 Side dishes
If you add a lot of veggies to the sauce, this linguine with chanterelle mushrooms makes for a perfect stand-alone meal. However, as a side dish, you can always serve a light green salad seasoned with a light vinaigrette.
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If you have any tips or questions let us know in the comments below!