Creamy Mushroom Tagliatelle

Time: 30mins       Serves: 4 people       Dietary: Vegan       Difficulty: Easy

This Creamy Mushroom Tagliatelle is thickened with coconut cream, so it’s luscious and creamy but dairy-free. A quick and easy 30min recipe that’s made with just 10ish ingredients, so it’s perfect for busy weeknight dinners. Cooking instructions also included.

I am all about making a meal packed with nutrients, flavour and perfect for freezing. This creamy vegan tagliatelle is absolutely no exception. When it comes to following recipes I always tend to look for something that incorporates ingredients that I already have in the fridge. Very often I play around with what I can find at home, yeah sure sometimes it’s a hit right off the bat and others take a few adjustments before adding them to the weekly dinner options.

A few months ago I made this dish for the first time and after a few taste tests I have officially found the creamy deliciousness I was looking for all along.

• 1 large onion
• 2 cloves garlic
• 200g baby spinach
• 400g mixed mushrooms
• 300g fresh coconut cream (or 1 can)
• 500g tagliatelle / spaghetti (personal preference)
• 1 heaped tablespoon nutritional yeast
• Olive oil (or any cooking oil you prefer)
• Salt
• Black pepper
• Chilli flakes & dried oregano (optional)

You will need:

• A pot for the pasta
• A pot for the sauce
• A stainer
• A large wooden spoon

Lets get cooking:

1. First things first, bring a pot of water to a gentle simmer with a few pinches of salt and olive oil. Ready for the pasta.
2. To a medium heat pan add olive oil, salt and the chopped onion
3. Stir occasionally until the onion had cooked down about 3mins
4. In the mean time, chop or mince the two garlic cloves
5. Add garlic, chilli flakes and dried oregano to the onion
6. Cook and stir occasionally for 3mins
7. Chop the mushrooms to small bit size pieces (if you are choosing a penne or fusilli pasta you can leave the mushroom slightly larger)
8. Add mushrooms to the pot once the spices and garlic have cooked down
9. Place the lid on the pot to keep the water from evaporating
10. While the mushrooms are cooking wash and start chopping your spinach very finely
11. Once the mushrooms are half cooked and start to release a lot of water and your chopped spinach
12. Its pasta time. Bring the water to a rolling boil and add your tagliatelle
13. Keep an eye on your pasta, its time to finish off the sauce
14. Add the coconut cream and nutritional yeast to the mushrooms and and fold it through
15. Let the sauce simmer for 10mins while the pasta is cooking (al dente)
16. Add half a cup of pasta water to the sauce before straining and adding the pasta to the sauce
17. Add your black pepper to the mushroom sauce (about 1 teaspoon or 10 -12 generous grinds)
18. Stir your pasta ribbons through the creamy mushrooms and let it cook for a further 2mins
19. Season to taste and enjoy your creamy hug in a bowl. YUM!

Bon Appétit!