Vegan Date Night Chanterelle Pasta recipe

Mmm, mushrooms…but not just any kind of mushrooms. No, we’re talking chanterelle mushrooms and melt-in-your-mouth creamy pesto pasta. It’s a cozy, sumptuous mouthwatering vegan pasta, tender earthy chanterelle topped with a heaping spoonful of flavor-packed homemade walnut pesto. It’s a flavor match made in heaven.

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I call this my easy vegan Date Night Chanterelle pasta because it’s made for intimate dinners and decadent shared meals. It’s a blow-your-tastebuds-away easy pasta dish that always impresses. And it will make anyone think you’re a genius in the kitchen. 

That being said, I also like to make this simple mushroom pasta whenever I want to impress anyone with vegan cooking. It’s a dish that takes the worry and stress out of cooking because it’s quick to make and so simple…and it always turns out delicious. 

Top 10 favorite things about this easy vegan Date Night Mushrooms pasta

  • Easy to make – if you can boil water and fry veggies in a pan, you can make this tasty date night dinner
  • Simple and quick – ready in just 25 minutes 
  • Budget friendly – only requires a few ingredients to make 
  • Vegan – healthy, decadent and made using only vegan ingredients 
  • The creamiest cheesy garlicky vegan white sauce you can imagine 
  • Earthy tender chanterelle mushrooms 
  • A recipe that impress 
  • Great party pasta dinner recipe to share with friends (and people you want to sway with your vegan cooking)
  • Flexible – The chanterelle mushrooms can be substituted with other mushrooms if needed
  • Loaded with healthy nutrients 

The easiest vegan creamy white pasta sauce ever

This really might just be the tastiest easy vegan creamy white pasta sauce ever. There’s no blending your own cashews, no mixing, cooking or anything time consuming to this sauce. This creamy white pasta sauce is made directly in the pan, where it soaks up all the earthy flavors of the mushrooms while it gets infused with garlicky deliciousness. It’s simple, straightforward and beginner friendly way of cooking that my lazy cooking style prefers. 

Choosing the best chanterelle mushrooms 

The star of this creamy pasta is the chanterelle mushrooms. And that means you have to make sure the chanterelles are fresh, clean and of a great quality. I like to make sure my chanterelles are fresh (either harvested the day before or on the same day). 

It’s important to brush off any dirt (not wash the mushrooms with water because mushrooms are little sponges that soak up water and washing them will turn the mushrooms soggy).

You can also buy already cleaned fresh mushrooms and save yourself a step.

Chanterelle mushrooms substitutes 

I know chanterelle mushrooms aren’t always available. But don’t let that stop you. This easy pasta recipe will work with other mushrooms as well. In fact, there’s a whole list of delicious mushrooms you can try in this recipe. Here’s my favorites:

  • Cremini or button mushrooms if you’re on a budget
  • Shiitake 
  • Oyster mushrooms 
  • Morel
  • Portobello mushrooms 
  • Truffles 

Let’s take a look at the ingredients needed to make the best, mouthwatering vegan date night pasta

Pasta

  • 8oz pasta penne
  • 16 ounces chanterelle mushrooms, cleaned
  • 3 cloves garlic, finely chopped 
  • 1/2 tsp sea salt
  • Pinch of pepper, more if needed
  • 1 1/4 cup cashew milk, full fat
  • One (1) tablespoon nutritional yeast, optional 
  • 1 tbsp soy sauce or tamari 
  • Bunch of fresh parsley, chopped 
  • My favorite Quick Homemade pesto
  • 1 cup walnuts 
  • 1/3 cup pine nuts 
  • 1 clove garlic, minced
  • Bunch of fresh basil 
  • 1 bunch fresh parsley 
  • 1/4 cup olive oil 
  • Juice from 1 lemon, or 2 limes
  • 1/2 tsp sea salt, add more if needed
  • Pinch of pepper 

How to make the worlds easiest vegan pesto recipe:

Heat a small non-stick frying pan and add the walnuts and pine nuts. Toast the nuts for a few minutes while stirring occasionally. When the nuts are golden brown, remove from the heat. Pour the toasted nuts into a blender along with the basil, parsley, olive oil, minced garlic, lemon juice and seasoning. Blend until everything is combined to a pesto. You may need to scrape the sides down a few times to make sure everything is blended.

Pour the pesto into a clean jar with a lid and store any leftovers in the refrigerator.

How to cook the worlds easiest date night chanterelle pasta

Cook the pasta according to the pasta directions on the packaging.

Heat a large non-stick pan and add the chanterelle mushrooms. Cook the mushrooms until they turn a deep golden brown while stirring occasionally. Once the chanterelles are browned, add the finely chopped garlic, and season with salt and pepper. Let everything cook for a minute. 

Next, pour in the cashew milk into the pan and bring to a boil. Add the nutritional yeast and soy sauce and mix together. Turn the heat down to a simmer and let the sauce cook at low heat until the pasta is done so the sauce has a chance to absorb all the flavors.

Once the pasta is cooked, drain the water away from the pasta and add the pasta to the chanterelle sauce. Toss to combine and garnish with fresh parsley.

Serve and enjoy.

Frequently asked questions 

Can I make pasta in advance?

Yes. Pasta can be made in advance although reheating it will change the texture a bit and make the sauce thicker. 

Is mushroom pasta freezer friendly?

Yes, it can be frozen and reheated later. The pasta will change from creamy and tender to golden and more crispy, but it will still be absolutely delicious. Just add a little extra liquid while reheating. 

How to reheat pasta

You can reheat pasta by baking it in the oven in a oven safe pan. Add a little extra liquid and cover with tinfoil and bake for 25-minutes at 400F or until the pasta is warm and ready to eat.

You can also reheat pasta in a pot. Just add extra liquid (either water or more non-dairy milk) and reheat in a pot while stirring occasionally. Heat the pasta slowly at medium heat until it’s warm and ready to serve.

Can I use another type of mushrooms?

Yes, absolutely. You can use any type of edible mushrooms in this recipe. Other great mushrooms options are:

  • Cremini or button mushrooms if you’re on a budget
  • Shiitake 
  • Oyster mushrooms 
  • Morel
  • Portobello mushrooms 
  • Truffles 

What kind of pasta should I use?

You can use any type of pasta you prefer. I like serving penne or similar on dates, because I don’t want slobbery spaghetti on my chin on a date (I’m vain like that). But if you don’t mind a Lady and the Tramp spaghetti twirling pasta moment then you can just as easily use spaghetti or fettuccine.

How many people will this dish serve?

My recipe makes around 4 servings, depending on how big you like your portions. I always make extra, even on dates, because I want everyone to have the option of extra helpings…and I adore reheated pasta as my lunch next day. 

Can I use pesto from the grocery store?

Yes, absolutely. I’m all about making cooking as easy and fun as possible. If you already have a favorite grocery store pesto then you can easily use that in this dish. 

Another option is to do what I do and always have a jar of homemade pesto in the refrigerator. 

How can I make pasta gluten-free?

I always recommend using gluten-free lentil pasta or even rice noodles as a great gluten-free pasta alternative. Using lentil pasta adds extra plant based protein and nutrients to the dish, whereas using rice pasta will add more vitamin B. Any and all gluten-free pasta options can work in this dish. So, whether you choose to make your own homemade GF pasta or get it pre-made at the grocery store it’s going to work in this easy date night recipe.

Easy Vegan Date Night Chanterelle Pasta Recipe

Mmm, mushrooms…but not just any kind of mushrooms. No, we’re talking chanterelle mushrooms and melt-in-your-mouth creamy pesto pasta. It’s a cozy, sumptuous mouthwatering vegan pasta, tender earthy chanterelle topped with a heaping spoonful of flavor-packed homemade walnut pesto. It’s a flavor match made in heaven.
I call this my easy vegan Date Night Chanterelle pasta because it’s made for intimate dinners and decadent shared meals. It’s a blow-your-tastebuds-away easy pasta dish that always impresses. And it will make anyone think you’re a genius in the kitchen. 
That being said, I also like to make this simple mushroom pasta whenever I want to impress anyone with vegan cooking. It’s a dish that takes the worry and stress out of cooking because it’s quick to make and so simple…and it always turns out delicious. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Author Simone – Munchyesta.com

Ingredients

  • 8 oz Pasta Penne or pasta of your choice
  • 16 oz Chanterelle Mushrooms Cleaned
  • 3 cloves Garlic Finely chopped
  • ½ tsp Sea salt or Kosher Salt
  • Pinch of Pepper More if needed
  • cup Cashew Milk Full Fat
  • 1 tbsp Nutritional Yeast Optional
  • 1 tbsp Soy Sauce or Tamari
  • 1 bunch Fresh Parsley Chopped

My favorite Quick Homemade pesto

  • 1 cup Walnuts
  • cup Pine Nuts
  • 1 clove Garlic Minced
  • 1 bunch Fresh Basil
  • ¼ cup Olive Oil
  • Juice from ½ Lemon or alternatively juice from 2 limes
  • ½ tsp Sea salt or Kosher Salt More if needed
  • tsp Black Pepper

Instructions

For the pesto

  • Heat a small non-stick frying pan and add the walnuts and pine nuts. Toast the nuts for a few minutes while stirring occasionally. When the nuts are golden brown, remove from the heat.
  • Pour the toasted nuts into a blender along with the basil, parsley, olive oil, minced garlic, lemon juice and seasoning. Blend until everything is combined to a pesto. You may need to scrape the sides down a few times to make sure everything is blended.
  • Pour the pesto into a clean jar with a lid and store any leftovers in the refrigerator.

For the pasta

  • Cook the pasta according to the pasta directions on the packaging.
  • Heat a large non-stick pan and add the chanterelle mushrooms. Cook the mushrooms until they turn a deep golden brown while stirring occasionally. Once the chanterelles are browned, add the finely chopped garlic, and season with salt and pepper. Let everything cook for a minute. 
  • Next, pour in the cashew milk into the pan and bring to a boil. Add the nutritional yeast and soy sauce and mix together. Turn the heat down to a simmer and let the sauce cook at low heat until the pasta is done so the sauce has a chance to absorb all the flavors.
  • Once the pasta is cooked, drain the water away from the pasta and add the pasta to the chanterelle sauce. Toss to combine and garnish with fresh parsley.
    Serve and enjoy.

Are you looking for more delicious simple pasta recipes? Try my:

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