Sautéed Chanterelle and Thyme Pasta
Tender pasta tossed with earthy chanterelles and fresh thyme in a garlic-infused olive oil base. This italian-inspired pasta (vegetarian, gluten-free-option) ready in about 35 minutes pairs pasta, chanterelle mushrooms, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pasta
- 8 oz chanterelle mushrooms
- 3 tbsp extra virgin olive oil
- 4 cloves garlic
- 2 tbsp fresh thyme leaves
- 1/2 cup white wine
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz pasta, and cook for 8-10 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat, add 4 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 8 oz cleaned chanterelle mushrooms to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5 minutes until mushrooms release moisture and edges turn golden.
- Step 4: Pour in 1/2 cup white wine, scraping any browned bits from the skillet, and simmer for 2 minutes until liquid reduces by half.
- Step 5: Add drained pasta, 2 tbsp fresh thyme leaves, and 1 tsp lemon zest to the skillet; toss for 2 minutes, adding reserved pasta water as needed to create a glossy sauce that clings to the strands.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chanterelle and Thyme Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chanterelle and Thyme Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.
Can I substitute ingredients in Sautéed Chanterelle and Thyme Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chanterelle and Thyme Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Chanterelle and Thyme Pasta vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
