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
Easy 15 Vegan Ravioli Soup, Creamy and 15 Minutes To Make
If you only have 15 minutes to make dinner, give this creamy ravioli soup a try, it’s vegan friendly too. You can find vegan ravioli in the supermarkets now which makes for a perfect addition in this delicious creamy soup. Instead of making a thicker cream sauce, I’ve made it into a delicious soup flavoured with parsley and garlic.
Garlic- I love using 3 cloves of garlic for this, mince or mash the garlic before you add to the pan.
Sage Leaves- Sage leaves work perfectly with cream (vegan cream too) so I’d recommend frying them in olive oil with the garlic to release the flavour.
Ravioli- It’s really easy to find vegan ravioli in shops now! Wicked kitchen have a range in Tesco, there’s Ugo which is available at Sainsbury’s and White Rabbit Pizza also have a range out now. It’s brilliant to have in the fridge for a quick dinner.
Asparagus- I think asparagus works beautifully with pasta and creamy soups. If asparagus isn’t in season you can swap for tenderstem broccoli, or if it’s in the winter why not add cubed and roasted butternut squash.
Salt & Pepper- Salt and pepper are so essential when creating a delicious pasta recipe. Add a good tsp of salt to the pasta water when boiling and be sure to add lots of cracked black pepper and sea salt to the soup.
Vegan Creamy Ravioli Soup
Vegan friendly creamy ravioli soup recipe, only takes 15 minutes to make. Perfect for quick dinner ideas and full of flavour. Brought together with sage leaves, dried parsley and thyme, this creamy stock works a dream with the vegan ravioli.
- 1 tsp olive oil
- 3 large cloves garlic
- 5 sage leaves
- 1 heaped tbsp vegan butter
- 6 asparagus spears
- 250 ml vegan single cream
- 500 ml stock*
- 250 g vegan ravioli*
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper
- 1/2 lemon optional
Start by mincing the garlic and roughly chopping the sage leaves, then add to a frying pan with the olive oil and fry for 2-3 mins
Then add the vegan butter, asparagus and squeeze of 1/2 lemon, toss in the dried thyme and parsley and season with salt & pepper
After a few minute add the stock and vegan cream, then add the vegan ravioli (it usually only takes a few minutes to cook)
After a minute minutes of simmering taste test, adding a little more seasoning if needed, make sure the pasta is delicious and aldente
Feel free to add spinach or Tenderstem for more gorgeous greens or just enjoy as it!
I used boiling water and a stock cube for the stock
The vegan pasta I used used:
Ugo Thrive pumpkin & sage raviolini
If you like this recipe why not try my 12 Minute Roasted Red Pepper Pasta