Creamy Vegan Mushroom Tagliatelle
Tender tagliatelle tossed in a velvety garlic mushroom sauce made with plant cream and olive oil. Comforting, elegant, and perfect for a cozy meal.
Prep: 10 minutes
Cook: 20–25 minutes
Total: ~30–35 minutes
Ingredients
Pasta
250 g tagliatelle (vegan)
Salt for boiling water
Creamy Mushroom Sauce
2 tbsp olive oil
1 tbsp vegan butter
1 small onion or 1 shallot, finely chopped
3 garlic cloves, minced
250–300 g mushrooms (button, cremini, or mixed), sliced
1 tsp dried thyme or oregano
Salt & black pepper
¾ cup plant-based cream (oat, soy, or cashew)
¼ cup pasta cooking water
1 tbsp nutritional yeast
Finish
Fresh parsley or thyme
Lemon zest
Instructions
1️⃣ Cook Pasta
Boil tagliatelle in well-salted water until al dente
Reserve ½ cup pasta water, then drain
2️⃣ Cook Mushrooms
Heat olive oil (and vegan butter if using) in a wide pan
Saute onion until soft
Add garlic and cook briefly
Add mushrooms and cook 8–10 minutes until browned and moisture evaporates
3️⃣ Make Sauce
Season with thyme, salt & pepper
Stir in plant cream and pasta water
Simmer 3–5 minutes until silky
Add nutritional yeast if using
4️⃣ Combine
Add cooked pasta to sauce
Toss gently until coated
Adjust thickness with more pasta water if needed
5️⃣ Serve
Finish with herbs and lemon zest
Serve hot
Tips
Don’t overcrowd mushrooms — browning = flavor
Use mixed mushrooms for a deeper taste
Cashew cream gives the richest texture
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes — use gluten-free tagliatelle.
Q: Can I add protein?
Yes — add white beans or pan-seared tofu cubes.
Q: Can I store leftovers?
Best fresh, but keeps 1 day refrigerated.
Nutritional Information
Calories: 460 kcal
Protein: 13 g
Carbs: 56 g
Fat: 20 g
Fiber: 6 g