The mix of earthy mushrooms, warming spices and creamy sauce clings beautifully to tagliatelle, making this simple dinner feel a little special without much effort. Chanterelles are one of those seasonal treats I always look forward to from June to early autumn - they don’t need much, but they shine when paired with the right flavors.

Instead of going the usual butter and thyme route, I toasted some mustard seeds and cumin in ghee, added a generous amount of freshly ground black pepper and a splash of cream, then let the mushrooms soak it all in. The result is mild, aromatic and just a little different - something between comfort food and a quiet twist on the familiar.

It comes together quickly and feels like the kind of meal you didn’t expect to love this much.

Print Recipe

Chanterelle Tagliatelle with Indian Spices

Creamy tagliatelle with chanterelles, Indian spices, and a hint of heat from dried chili. Comforting, earthy, and full of flavor.

Prep Time10

Cook Time10

Course: Main Course

Servings:

Calories: 33kcal

Ingredients

200  g chanterelle mushrooms cleaned (not washed – just brushed or wiped)
200 g tagliatelle or other wide noodles
1 small onion finely chopped
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon coarsely ground black pepper adjust to taste
1 tbsp ghee or neutral oil
150 ml cream or plant-based alternative
Optional: 1 small garlic clove finely chopped
Optional: 1 dried red chili added with the spices for a mild kick
Salt to taste
Fresh cilantro or parsley for garnish

US Customary - Metric

Instructions

Clean the chanterelles gently (don’t wash them – brush or wipe clean).
Cook the pasta until al dente, drain, and reserve a bit of the cooking water.
Heat ghee or oil in a large pan.
Add mustard seeds, cumin seeds, and a crumbled dried red chili. Toast until the mustard seeds start to pop and the chili is fragrant.
Add the onion (and garlic if using) and sauté until translucent.
Add the chanterelles and cook over medium heat until lightly browned.
Season with pepper and salt. Pour in the cream and let it simmer gently for 3–5 minutes.
→ If the sauce is too thick, stir in a splash of pasta water.
Toss in the cooked pasta and mix well. Let everything sit for a moment to combine.
Garnish with fresh cilantro or parsley and serve immediately.

Notes

Cleaning chanterelles: Avoid rinsing chanterelles under water unless absolutely necessary—they soak up moisture quickly. Instead, use a soft brush or a damp cloth to gently remove dirt. If they're very gritty, a quick dip in water is okay, but dry them well afterward.
Type of pasta: Tagliatelle works beautifully here because it holds the creamy sauce well, but pappardelle, fettuccine, or even egg-free ribbon noodles are great too. For a gluten-free version, go for your favorite sturdy GF pasta (rice tagliatelle holds up surprisingly well in this dish).
Dairy or dairy-free: Regular cream makes this rich and silky, but oat cream or cashew cream works just as well for a vegan version. Just avoid coconut milk—it tends to overpower the mushrooms and spices.
Make it saucier: If you like more sauce, increase the cream to about 200 ml and definitely save some pasta water to loosen things up.

Flavor Twists

Garam Masala Finish: Add a small pinch of garam masala right at the end—off the heat—for a slightly sweet-spicy depth that won’t overpower the mushrooms.
Herb Swap: Cilantro adds brightness, but flat-leaf parsley gives a cleaner finish. A little chopped dill can also work surprisingly well if you like a more Nordic–Indian fusion feel.
Add greens: A handful of baby spinach stirred in with the cream wilts down beautifully and makes it feel just a bit more complete as a one-pan meal.
Lemon finish: Just before serving, add a squeeze of lemon juice or a sprinkle of grated zest for brightness—it wakes up the whole dish.

Nutrition