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creamy vegan meatball pasta

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.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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.