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Here's a vegan tagliatelle dish mixed with three types of mushrooms -- shiitake, baby button, and chestnut -- finished with a drizzle of garlic sauce on top. This is great for cozy weeknight dinners, but would also be great for date nights or family parties. It’s hearty, flavorful, and super delicious. This vegan tagliatelle is sure to be a crowd-pleaser!

Three Mushroom Tagliatelle With Garlic Sauce [Vegan]

$2.99
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Calories

776

Serves

1

Ingredients You Need for Three Mushroom Tagliatelle With Garlic Sauce [Vegan]

  • 2-3 ounces tagliatelle, dry
  • 3/8 cup Shiitake mushrooms
  • 3/8 cup baby Button mushrooms
  • 3/8 cup Chestnut mushrooms
  • 1 teaspoon vegan margarine

    • For the sauce

    • 1 tablespoon flour/cornflour
    • 1 tablespoon vegan margarine
    • 1 cup non-dairy milk (I used rice milk)
    • 1 fat garlic clove, crushed
    • A few tablespoons of the pasta cooking water
    • Salt and pepper, to taste

How to Prepare Three Mushroom Tagliatelle With Garlic Sauce [Vegan]

  1. Cook the pasta according to package instructions. Chop and slice the mushrooms.
  2. Melt the margarine over medium heat. When the pan is hot, cook the mushrooms for a few minutes until they have slightly shrunk and browned on all sides. Set aside.
  3. For the sauce, melt the margarine in a small saucepan, then add the (corn)flour to make a roux. Add the garlic. Gradually pour in the non-dairy milk and a few tablespoons of the pasta cooking water and whisk vigorously to combine all the ingredients. When the sauce starts to boil, lower the heat and keep whisking until the sauce starts to thicken, then take it off the heat.
  4. Mix the sauce and the mushrooms in the tagliatelle. Serve immediately and enjoy.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 776 | Total Carbs: 41 g | Total Fat: 25 g | Total Protein: 20 g | Total Sodium: 536 g | Total Sugar: 4 g Calculation not including salt and pepper to taste

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Clémence Moulaert

See My Recipes

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy,’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul.

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