Chanterelle Mushroom Pasta with Vegan Parmesan

This may be the fastest lunch/dinner recipe in my repertoire. It comes together in less than a half-hour and tastes amazing! Chanterelles are not only some of the best-looking mushrooms but also the most nutritious ones. Their subtle flavour is a balance of faintly sweet, peppery and gently earthy. By dry-frying them for 1-2 minutes, they become beautifully soft and crunchy on the edges. Together with shallots, rocket and vegan parmesan, they create a sophisticated meal that will impress and please even the fussiest eaters.

Chanterelle Mushroom Pasta with Vegan Parmesan

Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 250 g farfalle pasta cooked al dente
  • 250 g chanterelle mushrooms cleaned and sliced lengthwise (small ones can be left whole)
  • 100 g shallots peeled and chopped
  • 2 garlic cloves peeled and sliced
  • 1 tbsp vegan spread
  • 1 tbsp olive oil extra virgin
  • A handful of rocket salad leaves
  • Salt and pepper

Vegan Parmesan

  • 60 g sunflower seeds
  • 2 tbsp nutritional yeast flakes
  • ½ tsp salt

Instructions
 

  • To make the vegan parmesan, add all the ingredients to a nut chopper or food processor and blend until well mixed.
  • Dry fry the chanterelles in a large pan under medium-high heat for 3-5 minutes. Once dry enough, add the vegan spread, olive oil, garlic and shallots and cook, stirring frequently, for about 5 minutes. Season with salt and pepper.
  • Add pasta, and toss to combine. Stir in rocket salad and sprinkle with a generous amount of vegan parmesan. Serve.
Keyword chanterellemushrooms, chanterellemushroomspasta, chanterellepasta, chanterelles, plantbasedpasta, quickpastarecipe, veganpasta

If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.