Hey foodies! Looking for a dish that’s both comforting and incredibly easy to whip up after a long day? Say hello to this creamy, dreamy Tomato and Mushroom Tagliatelle. It’s rich, flavorful, and hits all the right notes for a satisfying meal. Plus, it’s super versatile and can easily be made completely vegan – perfect for everyone at your table!

This recipe transforms simple ingredients into something truly special. The earthiness of mushrooms pairs beautifully with a vibrant tomato sauce, all brought together with a touch of creamy goodness and a zesty lemon kick. Ready in about 30 minutes, it's about to become your new weeknight hero.

Let's get cooking!

Creamy Tomato & Mushroom Tagliatelle (Vegan Option)

Yields: 2 servings

Prep time: 10 minutes

Cook time: 20 minutes

What You'll Need:

• 200g tagliatelle pasta (or your favourite pasta shape!)

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 200g mushrooms (cremini/button/chestnut), sliced

• 1/2 tsp dried mixed herbs (oregano, basil, thyme)

• Pinch of chilli flakes (optional, for a little kick!)

• 400g can chopped tomatoes

• 75g cream cheese (for vegan: use a good quality plain vegan cream cheese)

• Zest of 1/2 lemon

• Juice of 1/2 lemon

• Salt and freshly ground black pepper to taste

• Fresh parsley or coriander, roughly chopped, for garnish

Instructions:

1. Get Your Pasta On: Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the rest and set the pasta aside.

   

2. Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened. Stir in the minced garlic, dried mixed herbs, and chilli flakes (if using), and cook for another minute until fragrant.

3. Mushroom Power: Add the sliced mushrooms to the pan. Cook for 5-7 minutes, stirring occasionally, until they’ve softened and released their liquid.

4. Build the Sauce: Pour in the can of chopped tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the cream cheese (or vegan cream cheese) until it's fully melted and the sauce is wonderfully creamy.

5. Lemon Zest & Season: Stir in the lemon zest and lemon juice. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed – that lemon really brightens everything up!

6. Combine & Serve: Add the cooked tagliatelle directly to the sauce in the pan. Toss everything together, making sure the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

7. Garnish & Enjoy: Serve immediately in warm bowls, garnished with a generous sprinkling of fresh parsley or coriander.

Tips & Variations:

• Extra Veg: Feel free to throw in some spinach, bell peppers, or zucchini along with the mushrooms for an added vegetable boost.

• Spice It Up: Love heat? Increase the chilli flakes or add a dash of your favorite hot sauce.

• Herb Swap: Don't have fresh parsley? Fresh basil or even a sprinkle of dried oregano works well as a garnish.

• Protein Boost (Non-Vegan): For non-vegans, a sprinkle of grated Parmesan or Pecorino Romano cheese at the end is absolutely delicious!

I hope you love this Creamy Tomato & Mushroom Tagliatelle as much as I do. It’s truly a little bowl of comfort!

Happy cooking!

N Yashaswin