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
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.
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.
