Cambia lingua / Switch language: Italiano
Pasta 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!
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.
For other delicious vegan Italian pasta recipes, check out our:
- homemade trofie with pesto
- orecchiette with broccoli rabe
- artichoke pasta bake
- vegan carbonara
- cacio e pepe
- pasta al pomodoro
- spaghetti aglio e olio
- pasta with chestnut pesto
- vegan pasta boscaiola
Ingredients & Substitutions
- Pasta: we use linguine, a long pasta type that is shaped like thick, flat spaghetti. 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.
For best results, buy a pasta that looks dusty and rugged - like in our picture. 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. 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: 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.
- Salt: use fine salt to season the sauce and coarse salt to salt the water for cooking the pasta.
Undercook the pasta.
Look at the cooking time indicated on the package and subtract 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.
Frequently asked questions
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.
Pasta with chanterelle mushrooms
- 320 g (11.5 oz) linguine pasta
- 300 g (11 oz) chanterelle mushrooms - fresh
- 170 g (6 oz) cherry tomatoes - fresh
- 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
- 3 L (0.8 gal) water
- 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.
Did you cook this meal at home? Let us know in the comments below, or take a picture and tag us on instagram @italiaplantbased.