Creamy Mushroom Tagliatelle

Servings: Serves: 4

Nutritional Information:

Per serving (229g)

Calories 221, Fat 6.2g, Saturates 0.9g, Carbohydrate 33g, Sugars 2.6g, Fibre 3g, Protein 11g, Salt 2.3g




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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