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.
Ingredients
- 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
Instructions
- 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
Video
Notes
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