Creamy Vegan Mushroom Tagliatelle
Silken tofu makes this vegan mushroom tagliatelle incredibly rich and creamy – it’s perfect for an easy, comforting dinner!
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This vegan mushroom tagliatelle gets a powerful umami flavour from soy sauce-infused dried mushrooms.
The silken tofu sauce is thick and velvety. It’s flavoured with garlic, and onion for a classic Italian flavour.
Because it gets its creaminess from tofu, this dish is a much healthier alternative to dairy-based sauces, offering plenty of protein while being lower in fat and calories.
How to serve vegan mushroom tagliatelle:
This is a flavourful and filling pasta dish that works great as a standalone meal. Alternatively, serve up a smaller portion as a starter or side.
For a more substantial meal, serve with a slice of vegan garlic bread and a garden salad.
Wide, flat tagliatelle noodles are great for this thick, creamy sauce but other pasta types can be substituted if needed.
You could even try making your own vegan spinach tagliatelle from scratch.
Total Time: 30 minutes
Calories: 221
Servings: 4
Rating:
Nutritional information per serving:
Serving size
229g
calories
221
fat
6.2g
saturates
0.9g
carbs
33g
sugars
2.6g
fibre
3g
protein
11g
salt
2.3g
Total Time: 30 minutes
Calories: 221
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 7.5 7.5 g dried mushrooms
- 60 60 ml vegetable stock
- 0.5 0.5 Tbsp soy sauce
- 0.5 0.5 tsp olive oil
- 0.25 0.25 onion, finely chopped
- 0.5 0.5 cloves garlic, puréed
- 75 75 g silken tofu
- 15 15 g chestnut mushrooms, sliced
- 15 15 g spinach
- 75 75 g tagliatelle, cooked as per packet instructions
Method
- To make the sauce, add the dried mushrooms, vegetable stock and soy sauce to a saucepan and bring to the boil. Once boiling, remove from the heat and leave to soak for 15 minutes.
- Whilst the dried mushrooms are soaking, heat 1 teaspoon of the olive oil in a frying pan over a medium-high heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion starts to soften.
- Transfer the onion, garlic, dried mushrooms, vegetable stock, soy sauce and silken tofu to a blender, and blend until smooth and creamy.
- In a saucepan, warm the remaining teaspoon of oil over a medium-high heat and add the mushrooms. Cook for 3-4 minutes until the mushrooms are cooked through. Then add the spinach, creamy sauce and tagliatelle to the pan. Mix well, heat for 3-4 minutes and then season to taste, before serving.
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