Vegan Mushroom Tagliatelle

Ingredients

In this vegan adaptation, traditional ingredients like butter, cream, and cheese are replaced with plant-based alternatives. The creamy sauce is made with cashews, nutritional yeast, and vegetable broth, creating a luscious texture and a cheesy flavor. The dish still maintains the essence of the original Italian recipe, while catering to a vegan lifestyle. We alse have the original recipe for Tagliatelle ai funghi, so you can check it out.

• 250g (8.8oz) tagliatelle pasta 250g (8.8oz) tagliatelle pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g (8.8oz) mushrooms, sliced 250g (8.8oz) mushrooms, sliced
• 1 cup cashews, soaked overnight 1 cup cashews, soaked overnight
• 1 cup vegetable broth 1 cup vegetable broth
• 2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 15g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
4. 4.
   In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, dried thyme, salt, and pepper. Blend until smooth and creamy.
5. 5.
   Pour the cashew sauce into the pan with the mushrooms and stir well to combine. Cook for a few minutes until the sauce thickens slightly.
6. 6.
   Add the cooked tagliatelle pasta to the pan and toss until the pasta is coated evenly with the mushroom sauce.
7. 7.
   Serve the Vegan Mushroom Tagliatelle hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cashews — Make sure to soak the cashews overnight to achieve a creamy texture in the sauce.

Tips & Tricks

• For a twist, add a splash of white wine to the mushroom sauce for extra depth of flavor.
• Feel free to add other vegetables like spinach or roasted cherry tomatoes to enhance the dish.
• If you prefer a thinner sauce, add a little more vegetable broth to achieve the desired consistency.
• To make the dish gluten-free, substitute the tagliatelle pasta with gluten-free pasta of your choice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vegan Mushroom Tagliatelle as a main course, accompanied by a fresh green salad and crusty bread on the side.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley and a drizzle of olive oil for an elegant touch. Serve it in a shallow pasta bowl to showcase the creamy mushroom sauce.