Gemelli with Chanterelles, Pine Nuts, and Parmesan

My amazing friend Currié gave me more fresh chanterelles this week and I couldn’t wait to make another recipe with them. I wanted their flavor to shine in the dish so I simply sautéed them in butter and garlic then tossed them with gemelli pasta, pine nuts, parsley, and shaved Parmesan cheese. This dish was so delicious! I loved the big chunks of mushrooms, the crunchy pine nuts, the salty cheese, and the noodles tossed in the garlic butter – it was a simple and flavorful dish. Thanks for the mushrooms Currié!

Gemelli with Chanterelles, Pine Nuts, and Parmesan Cheese:
Recipe and photos by For the Love of
  • 2-3 tbsp butter
  • 2 cups of chanterelles, cleaned and sliced in half
  • 4 cloves of garlic
  • 2 -3 tbsp toasted pine nuts
  • Parmesan cheese, shaved
  • Sea salt and freshly cracked pepper, to taste
  • Fresh parsley, chopped
  • 8 oz gemelli pasta, cooked per instructions

Add pine nuts to a small dry skillet over low heat; cook for 4-5 minutes, tossing regularly until toasted. Remove from skillet and set aside.

Cook the pasta per instructions. While the pasta is cooking, heat the butter in a large skillet over medium high heat. Once the pan is hot add the chanterelle mushrooms and sauté for 4-5 minutes or until they are golden brown. Add the garlic and stir, constantly for 1 minute. Add the cooked and drained pasta to the butter and chanterelles then add the toasted pine nuts, fresh parsley, and sea salt and freshly cracked pepper, to taste – toss to coat evenly. Taste and re-season if needed. Sprinkle with shaved Parmesan and serve immediately. Enjoy.


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