Vegan Meatball and Mushroom Creamy Tagliatelle
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish. You can swap out the meatballs and double up on the mushrooms if you want to make this purely plant focused.
What’s in the creamy pasta?
Vegan single cream- I use oatly vegan cream. I would recommend using a sinlge cream rather than a creme fraiche alternative.
Mushrooms- Chestnut mushrooms work really well in this recipe but if you have access to shiitake, oyster or chanterelle mushrooms give those a try.
Dijon Mustard- This really helps give a tang to the dish, a depth of colour and vinegar, don’t skip this ingredient!
Tamari- I love frying my mushrooms and meatballs in tamari (a gluten free soy sauce) as it has a much deeper flavour than soy in my opinion. It works really well with mushrooms and garlic with a sort of ‘meaty’ flavour profile.
What meatballs did I use?
For this recipe I used the Future Farm vegan meatballs, however there are so many brands out there that offer delicious vegan alternatives. There’s The Curators, Linda McCartney, Birdseye and Plant Pioneers – all vegan.
What if I don’t have meatballs?
Simply double up the mushrooms instead. I would use two different types such as chestnut and oyster. Oyster mushrooms give a lovely meaty texture due to their thickness.
Creamy Vegan Meatball and Mushroom Tagliatelle
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish.
- 250 g mushrooms
- 1 tsp garlic powder
- 1 tbsp vegan butter
- 250 ml oatly cream substitute for single cream
- 5 tagliatelle nests around 160g
- 2 tbsp tamari sub for soy sauce
- 1 tsp Dijon mustard
- 1 tsp dried parsley
- 1 tsp dried sage
- Really generous pinch of salt and pepper
- 100 ml pasta water
Get a pot of water on to boil, season heavily with salt and add the tagliatelle
Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs
Fry on a medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavour)
After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard
Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs
Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving
There are loads of vegan meatball options out there in the supermarkets at the moment. I've tried the Curators, Birdseye, Future Farm, Meatless Farm and they all work really well! Be sure to fry them off first before adding the cream to help get the lovely texture.
Don't have meatballs? Simply double up on the mushrooms, why not add two types such as oyster and chestnut.
If you like this, why not try my 15 Minute Creamy Ravioli Soup
Easy Vegan Meatball Pasta Bake, One Pot Meal
Keeping dinner time recipes quick and easy with this vegan friendly meatball pasta bake. Made in just one pot, this saves on the washing up and can be whipped up in no time, brilliant for popping in the oven and leaving, or to bubble away on the stove top. Lets get into this simple plant based recipe!
Whats in this meatball pasta bake?
Vegan Meatballs- You can use homemade meatballs, but this recipe is for those who want something delicious and fast! I’ve just shop bought ones for this recipe to save on time and fuss.
Tinned Tomatoes- cheap and easy to use, I chose chopped tomatoes as opposed to plum, but no worries if that’s all you have. Just give the tomatoes a chop while in the pot.
Red onion- Red onion or white onion will work for this recipe, I chose red as I just prefer that flavour whilst used in tomato based sauces.
Garlic- The key ingredient for a delicious tomato based sauce, I used 4 cloves but feel free to add one more for all you garlic lovers out there.
Dried herbs and spices- I’ve used a mixture of basil, oregano, smoked paprika and marjoram (if you don’t have this substitute for thyme and a sprinkle of chilli flakes).
Dried Pasta- Pretty much any pasta will work with this so feel free to use a spaghetti, tagliatelle or any shape!
Vegan Cheese- I used a vegan mozzarella style cheese but you can easy swap for vegan nutritional yeast which will work like a parmesan topping. You can add the cheese right at the end or pop it back on the stove / in the oven for a further 5 minutes to help it melt.
Pine Nuts- These aren’t essential but I love adding them for texture for a bit of crunch.
Fresh Basil- This will always bring a pot of pasta to life, it’s fragrant, delicious and works a dream.
Vegan Meatball Pasta Bake
No fuss, easy one pot vegan meatball pasta bake on the table in 40 minutes. Perfect for week night meals and leftovers for lunch the next day. Plant based recipe with home made sauce.
- 1 red onion finely diced
- 4 large cloves garlic finely diced
- 8 vegan 'meat' balls shop bought or home made
- 250 g dried pasta
- 400 g tinned tomatoes
- 500 ml water feel free to boil the water and add a stock cube for extra flavour
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sage
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1/2 tsp marjoram
- 1 tsp brown sugar or caster sugar
- Large pinch salt & pepper
- 1 tbsp nutritional yeast optional ingredients to give 'parmesan' style topping
- 50 g grated vegan cheese optional
Preheat the oven to 200°C
Sweat off the chopped onion and garlic with a glug of olive oil (in an oven proof pan)
Afer around 5 minutes, add in all of the other ingredients (apart from the cheese and nutritional yeas) stir together then pop in the oven for 35 minutes
Top with the vegan cheese and continue to bake for a further 5 minutes
Season again, sprinkle nutritional yeast & enjoy