Creamy Garlic and Mushroom Tagliatelle
This oyster mushroom and garlic tagliatelle is creamy, delicious and ready in 15 minutes. You can easily swap the mushrooms to the type you have at hand. It makes two huge portions with a little leftover for lunch.
What’s in the recipe?
Mushrooms- I’ve used a mix of oyster and shiitake mushrooms in this recipe, however you can use chestnut, portobello or cup. Any will work for this, it helps to have 2 or 3 different types to add different textures.
Tagliatelle- I’ve chosen tagliatelle as it works perfect at holding lots of that delicious creamy sauce, however any pasta will work with this recipe.
Garlic- I like using 5 cloves for this recipe as it really works with the cream, however if you’re not a huge fan of garlic use 3 cloves instead.
Garlic and Mushroom Tagliatelle
Oyster and shiitake mushroom creamy tagliatelle recipe flavoured with lots of garlic, and all vegan friendly. This easy recipe takes 15 minutes to make with minimal preparation. You can easily swap the mushrooms to fit what you have available.
- 200 g tagliatelle
- 300 g wild mushrooms
- 5 cloves garlic or 3 large cloves
- 2 tbsp olive oil
- 1 tbsp tamari
- 1/2 tsp marjoram
- 1 tsp smoked paprika
- 250 ml vegan single cream I use Oatly
- 1 tsp cracked black pepper
- 1 tsp salt
- Ladle pasta water 250ml
- 1 tbsp fresh chopped basil or oregano to top
- Salt & Pepper for garnishing
Get a pot of water on to boil, heavily salt then add the tagliatelle, and bubble for 10-12 minutes
Roughly chop the mushrooms and finely dice the garlic cloves. Add the garlic to a frying pan with the olive oil, fry for 1-2 minutes then add the mushrooms and tamari, continue to fry
Add in the dried herbs, after a few minutes when the mushrooms have browned off add the vegan single cream and drop the heat to low, to make sure the cream doesn't curdle
Heavily season the creamy mushrooms with salt and pepper and add a ladle full of the pasta water, mix
Drain the cooked tagliatelle and add to the creamy mushrooms and stir until coated, top with fresh oregano or basil, plate up and serve with a little more salt and pepper to top
Swap tagliatelle for any pasta of choice
Swap marjoram for dried sage
Swap 5 cloves of garlic for 1 tsp garlic powder
Swap fresh oregano for fresh basil
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