Creamy Mushroom Tagliatelle

Guest Chef Recipe

Creamy Mushroom Tagliatelle
Courtesy of Taste of Napoli
1 spoon difficulty rating

Serves: 1-2

Average: 4.4 (7 votes)
Creamy Mushroom Tagliatelle

Enjoy this traditional, tasty yet simple Italian dish vegan style!


  • 100g of any (vegan/egg-free) tagliatelle pasta 
  • 4 medium-sized mushrooms (sliced)
  • 50ml soya cream
  • 1 tsp vegan margarine 
  • ½ onion (diced)
  • 1 garlic clove (crushed)
  • 3 tbsp extra virgin olive oil
  • Parsley as a garnish 


  1. Heat the olive oil in a medium sized frying pan and add the onion and garlic.
  2. Lightly fry them in the oil until golden brown then add the mushrooms to the pan.
  3. Cover the pan, and let it cook for 5-6 minutes on a medium heat. Remove the cover and let it cook for 3 more minutes.
  4. Add the margarine and soya cream, stir well and let it cook for a further 3 minutes.
  5. Transfer the sauce from the pan to the blender. You can also use a stick blender. Put aside.
  6. Using a medium sized saucepan, bring the tagliatelle to the boil, add some salt then simmer until the pasta is cooked to your taste.
  7. Drain the pasta save some of its water in a bowl.
  8. Add the blended sauce to the pasta and lightly heat. To make the cream thinner, add as much saved water as needed to the pan.
  9. Serve on a plate or pasta bowl and garnish with some chopped parsley. Enjoy!

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