Spaghetti with chanterelles and tomatoes is very quick to prepare, full of flavor pasta dish. We have it on our table every year, as soon as the chantarelle mushrooms appear at the farmer’s market. Chantarelles + tomatoes + thyme is a perfect flavor combination. The pasta is flavored with butter, garlic and sprinkled with parmesan cheese. It requires only a couple of ingredients and is so tasty!
Pasta with chanterelles – recipe substitutions:
- when chanterelles are out of season you can use cremini mushrooms
- instead of thyme, fresh rosemary would also be great!
Other recipes with chanterelle mushroom that you may like:
- creamy chanterelle sauce
- buckwheat risotto with chicken, chanterelles, zucchini, and sun-dried tomatoes
- chanterelle and dill potato fritters
Spaghetti with chanterelles and tomatoes
- 6.5 oz pasta (I used spaghetti) 180g
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 twigs thyme
- 3 cloves garlic cut into thin slices
- 7 oz chantarelle mushrooms 200g
- 3 medium tomatoes about 14 oz/400g
- 4 tablespoons pasta cooking water it‘s better to have more on hand
- 4 tablespoons grated parmesan cheese 1 oz / 30g
- 1 tablespoon fresh thyme leaves you can also use dried thyme
- salt and pepper to taste
to serve: fresh thyme leaves, grated Parmesan cheese
- Cook the pasta al dente in well-salted water (the pasta shoud have a bit to it), reserve about ½ cup of pasta cooking water (important!).
- Wash the mushrooms, pat thoroughly dry with paper towels. Cut larger mushrooms in half, leave the smaller mushrooms whole.
- Blanch the tomatoes and peel them. Cut two tomatoes into large cubes and one into very fine cubes.
- In a large frying pan, heat the olive oil and butter, add the chopped garlic and thyme twigs, cook for 1 minute, then add the chanterelles. Cook over high heat for 2 minutes (don't stir the mushrooms). Add the chopped tomatoes and cook, stirring, for about 3 minutes.
- Take the pan from the heat, add the Parmesan cheese, thyme leaves, cooked pasta and a few tablespoons of pasta cooking water, stir everything together, season with salt and pepper, discard the thyme twigs.
- Serve sprinkled with fresh thyme leaves and Parmesan stripes.
- Calories count = 1/2 of the recipe (this is only an estimate!).
- For the best flavor, use only ripe and fresh tomatoes.
- Out of the chanterelles season you can use cremini mushrooms.
- Instead of thyme you can use fresh rosemary.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!