• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Greedy Vegan

Indulge in delicious, vegan food!

  • Home
  • Recipes
    • Breakfast
      • Bread & Buns
      • Bread Spreads
      • Breakfast Smoothies
      • Energy Bars & Balls
      • Muffins & Sweet Bread
      • Oats
    • Main Dishes
      • Pasta Dishes
      • Pizza
      • Rice Dishes
      • Casserole, Pies & Tartes
      • Crepes, Sandwiches & Wraps
      • Soups & Stews
      • Pancakes & Waffles
    • Sides & Appetizers
      • Vegetables
      • Salads
      • Soups
      • Bread & Buns
      • Rice & Grain
    • Desserts & Sweets
      • Frozen Desserts
      • Mousse & Puddings
      • Pancakes & Waffles
      • Cakes, Pies & Tarts
      • Cookies & Cupcakes
      • No-Bake Cakes & Bars
    • Beverages
      • Smoothies
      • Juices & Lemonades
      • Mocktails
      • Tea & Coffee
      • Vegan Milk
    • Condiments
      • Dips & Sauces
      • Hummus
      • Pastes & Pestos
      • Pickled & Fermented
      • Oils & Vinegars
      • Seasonings
  • Home & Garden
    • Kitchen How-To’s
    • Garden How-To’s
    • DIY’s
  • Shop
    • Kitchen Must-Haves
    • Pantry Essentials
    • Photography
  • About
    • About The Greedy Vegan
    • Features
    • Working with The Greedy Vegan
    • FAQ
    • Disclaimer
    • Privacy Policy
You are here: Home / Main Dishes / Pasta Dishes / Creamy Chanterelle Pasta

Creamy Chanterelle Pasta

October 4, 2015 By Gloria 5 Comments

Pin27
+1
Reddit
Yum
Share
Share
Share52
Tweet
Email
WhatsApp
79 Shares

September and early October is my favourite time of the year. The days are still warm but the nights are crisp and cold enough to warm yourself under a blanket and light a few candles. During this time I prefer quickly made dishes so I can maximise my leisure time. This creamy chanterelle pasta is made in a few minutes and uses the fresh, peppery taste of the chanterelle in a bechamel sauce.

Creamy Chanterelle Pasta

I usually cook this shortly after picking my own chanterelles, but you can also find them in the store or farmer’s markets. Sprinkle a bit of fresh parsley and my vegan parmesan on top and enjoy this wonderful autumn dish.

Creamy Chanterelle Pasta

 

Creamy Chanterelle Pasta

Course: Main
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 527kcal
Author: The Greedy Vegan
Print Recipe
Metric - US Customary

Ingredients

  • 100 g chanterelles or girolle
  • 160 g tagliatelle or pasta of your choice

For the sauce:

  • 3 tbsp vegan butter or any oil you want to use
  • 2 tbsp all purpose flour
  • 250 ml almond milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 2 tbsp nutritional yeast

Optional:

  • 20 g parsley chopped
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  • Clean the mushrooms if necessary. Do so by cutting off the base of the stems and brush them lightly if they are gritty. Heat butter in a frying pan and saute for two to three minutes or until they start to become soft. Take them off the heat and proceed with the sauce.

  • Place the vegan butter in a heavy saucepan over medium heat and melt it completely. Add the flour and stir quickly until combined and keep stirring and cooking the flour and oil mix for a few minutes. It will dry out a little bit and resemble dough as you can see in the pictures.

  • Don’t let the mass darken, you want the flour just cooked, not fried.

  • Add the milk a few tablespoons at a time and stir vigorously to soften the mixture and it reaches even consistency. Keep adding and stirring the liquid into the mass a few tablespoons at a time until the milk is incorporated.

  • Don’t be tempted to add all the liquid at once. It will result in a clumpy disaster. Trust me, I’ve tried. You will be left with a thick, creamy mix of flour, vegan butter and almond milk. If you want your sauce thinner add more milk. Add salt, pepper and nutmeg, and stir well. Then add the sauteed mushrooms and nutritional yeast and stir gently until combined.

  • Add to the cooked pasta and mix until evenly covered. Serve immediately and sprinkle with fresh parsley and vegan parmesan sprinkle.

Nutrition

Serving: 1portion | Calories: 527kcal | Carbohydrates: 70g | Protein: 17g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 926mg | Potassium: 653mg | Fiber: 7g | Sugar: 2g | Vitamin A: 33.9% | Vitamin C: 16.1% | Calcium: 19.9% | Iron: 26%

 


Pin27
+1
Reddit
Yum
Share
Share
Share52
Tweet
Email
WhatsApp
79 Shares

Filed Under: All Recipes, Main Dishes, Pasta Dishes Tagged With: bechamel, chanterelle, mushrooms, pasta

Previous Post: « How to Identify and Pick Porcini / King Bolete / Cep
Next Post: How to Identify and Pick Hedgehog Mushrooms »

Reader Interactions

Comments

  1. Jenn says

    April 11, 2016 at 3:50 pm

    I made these with dried porcini today for my vegan sister. I had no chanterelle. It was delicious!

    Reply
  2. Birgitte LeSancerre says

    May 22, 2016 at 11:43 am

    This recipe was good, it took me a while to find it however as these mushrooms are called girolles in France. Thanks from Bourgogne!

    Reply
  3. Brandon J. Li says

    January 10, 2017 at 6:38 pm

    YUM and I bet this would be great with Porcini (Cepes), Morels or Shitake as well.

    Reply
    • Gloria says

      January 10, 2017 at 9:15 pm

      I have never tried this dish with shiitake, did try it with morels and porcini though and it was great. – Love, G.

      Reply
  4. Donna says

    December 5, 2018 at 8:41 pm

    Great recipe!!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar




Popular Posts

Perfect Crispy Sweet Potato FriesPerfect Crispy Sweet Potato Fries
How to Freeze AvocadosHow to Freeze Avocados
Grilled Zucchini Ribbons with Sriracha MarinadeGrilled Zucchini Ribbons with Sriracha Marinade
Carrot Soup with Ginger and TurmericCarrot Soup with Ginger and Turmeric

logo

Food Advertising by

Also on the Blog

Wild Garlic Hummus

Overnight Oats with Dragonfruit and Dates

Light Mediterranean Pasta Salad with Asparagus

How to Freeze Bananas

logo

Food Advertising by

Footer

Connect

Welcome to The Greedy Vegan! This is a vegan food blog with a focus on delicious recipes made with fresh, seasonal ingredients. I try to use as much local and in season produce as possible while at the same time proving that vegan cooking is exciting. Read More…

More from the Blog

As seen on

 

Copyright © 2019 The Greedy Vegan™

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy