In my house, a true indulgence is a bowl of freshly made pasta paired with golden chanterelle mushrooms in a rich, velvety cream sauce. Absolutely amazing mix of textures and flavours that work together. Chanterelle Tagliatelle is one of those dishes that feels effortlessly elegant while still offering that satisfying, homey appeal. It’s the kind of meal that invites you to slow down, savour each bite, and appreciate the beauty of simple yet high-quality ingredients.
This dish is a feast for the senses. The tagliatelle itself—ribbons of pasta in both white and vibrant green—creates a visually stunning contrast on the plate. The green tagliatelle, often infused with spinach, adds a subtle earthiness, complementing the deep, nutty notes of the chanterelles. These delicate wild mushrooms are a true gem, with a honeyed aroma and a mild peppery flavour that intensifies as they cook. When gently sautéed, they release their deep woodland essence, filling the kitchen with an irresistible fragrance that signals something truly special is on the way.
The cream sauce in this dish is what ties everything together, creating a luxurious, silky coating that clings to every strand of pasta. It’s not heavy or overpowering but instead enhances the natural flavours of the mushrooms. A touch of garlic and a sprinkle of fresh herbs add complexity, while a generous grating of Parmesan lends a salty, umami depth that balances the richness perfectly.
What makes Chanterelle Tagliatelle particularly delightful is its versatility. It can be served as a decadent starter or take centre stage as a main course, perhaps accompanied by a crisp white wine like a Chardonnay or a light Pinot Grigio. The dish’s creamy texture and earthy undertones pair beautifully with these wines, creating a harmonious balance of flavours. If you don’t have any chanterelle mushrooms then others such as button or closed cup will do but they don’t have the magical textures.
While this meal feels like something you’d find in a high-end trattoria, it carries a warmth and simplicity that makes it ideal for a cosy night in. There’s no need for elaborate plating or extravagant garnishes—just a steaming bowl of pasta, a sprinkle of fresh parsley, and the satisfaction of knowing that sometimes, the best meals are the ones made with care and the finest ingredients nature has to offer.
Whether you’re a devoted mushroom lover or just looking for a new way to enjoy pasta, Chanterelle Tagliatelle is a dish worth savouring. It’s a reminder that a handful of well-chosen ingredients, brought together with a little love and patience, can create something truly magical.
Chanterelle Tagliatelle
Ingredients
- 200 g tagliatelle mixed green and white
- 200 g chanterelle mushrooms fresh cleaned and roughly chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 120 ml double cream
- 50 ml dry white wine optional
- 30 g Parmesan finely grated, plus extra for serving
- salt to taste
- freshly ground black pepper to taste
- 1 pinch nutmeg optional
- 1 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Reserve ½ cup of pasta water before draining.200 g tagliatelle
- While the pasta is cooking, heat a large pan over medium heat and add the butter and olive oil. Once melted, add the chanterelle mushrooms and cook for 5–7 minutes until tender and golden, stirring occasionally.2 tbsp unsalted butter, 1 tbsp olive oil, 200 g chanterelle mushrooms
- Add the garlic to the mushrooms and sauté for 30 seconds until fragrant.2 cloves garlic
- Pour in the white wine (if using) and allow it to simmer for 1–2 minutes, letting the alcohol cook off.50 ml dry white wine
- Reduce the heat to low and stir in the double cream, Parmesan, salt, black pepper, and a pinch of nutmeg. Simmer gently for 2–3 minutes, stirring occasionally.120 ml double cream, 30 g Parmesan, salt, freshly ground black pepper, 1 pinch nutmeg
- Add the drained tagliatelle to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Sprinkle in the fresh parsley and give it one final toss.1 tbsp fresh parsley
- Divide between two plates and top with extra grated Parmesan and freshly ground black pepper. Serve immediately and enjoy!30 g Parmesan, freshly ground black pepper
13 comments
Love this
A very colourful dish that is full of flavour and textures. Loved it and so did everyone else. Thank you.
I’d happily eat this every week.
Chanterelles really shine here — not drowned in cream, just beautifully enhanced. The garlic and Parmesan were spot on.
Elegant, indulgent, and utterly delicious.
Quick enough to whip up on a weekday and fancy enough to impress on the weekend.
Lovely flavours, though I’d prefer a little more acidity in the sauce — maybe a squeeze of lemon at the end. Still, an excellent dish overall.
This is such a satisfying meat-free meal. The chanterelles give a lovely depth, and the green tagliatelle adds an extra touch of freshness.
Paired it with a glass of Pinot Grigio — perfection on a plate.
Five stars from me.
Made this for a date night at home and it was a total hit.
I’m not usually a mushroom person, but this dish completely won me over. So simple to make, yet it tastes like something from a fancy restaurant.
The chanterelles brought such a unique earthy sweetness, and the cream sauce was luxurious without being heavy.