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.
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
- 1¼ 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
- ⅓ 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
- ⅓ 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.