Wash the chanterelles, peel and fry in vegetable oil with the addition of garlic, thyme, salt and pepper. Blanch green peas. Cut the zucchini into circles, and the sun-dried tomatoes into strips. Saute all vegetables in olive oil with garlic and thyme. Then mix with chanterelles and pour in vegetable broth. Boil.
Meanwhile, boil the pasta separately in salted water until al dente. Put the pasta on a plate, pre-tighten the vegetable sauce with butter and season on top of the pasta. Garnish with greens and parmesan slices before serving.