Go Back
–+ servings
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 minutes
Cook Time10 minutes
Course: Main Course
Servings: 2
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

Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 4mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg