Creamy tagliatelle pasta with wild mushrooms

Creamy tagliatelle pasta with wild mushrooms


My easy vegan creamy tagliatelle with wild mushrooms.

I endeavor to eat a predominantly whole foods diet. If you look at my Instagram feed, you’ll be greeted with images of all sorts of grains, legumes, and vegetables.

One reason why I choose to eat whole foods is that it has a stabilizing effect on blood sugar. Basically, when you eat, your blood sugar levels remain stable because sugars are released from your food into your blood slowly.

This provides you with sustained energy, helps you feel fuller for longer, and also helps to lower your risk of developing type II diabetes.

Although pasta is not technically a whole food, I have no problem with incorporating it into my diet in moderate amounts.

Pasta, unlike many other refined foods, is made from durum wheat. It doesn’t affect your blood sugar levels like other refined foods including white flour, sweets and pastry, white sugar, and white rice.

Because of the way pasta is made, whole grain pasta (and even some white pasta) has a lower glycemic index than some whole foods (fruit especially). It is also a good, easy source of protein.

Apart from being delicious, I love the fact that pasta is so easy to cook. Just whip up a tomato sauce or a creamy sauce, add a few herbs, make sure your pasta is cooked al dente and you’re pretty much good to go!

Wild mushrooms are in season, so I’m taking every opportunity to add them to as many dishes as possible. I’m also eating them frequently because they are a good source of vitamin D during these cooler months when sunshine is distinctively scarce.

I have used Alpro Soya Cuisine Single Fresh Cream and Tesco’s finest wild mushrooms in this recipe.


Creamy tagliatelle pasta with wild mushrooms

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1 1x


Tagliatelle Pasta with Wild Mushrooms



  • 100g pasta, cooked according to pack instructions
  • 50ml soya cream
  • 100g wild mushrooms
  • 1 garlic clove, finely minced
  • 1/2 shallot, finely chopped
  • 1/4 vegetable stock cube
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chili flakes
  • 1 tbsp olive oil (optional)


Add a splash of water (or the olive oil) into a medium saucepan and saute the onions and garlic until soft. Add the mushrooms and vegetable stock cube cook until soft.

Add the soy cream and simmer for 5 minutes. Season with a pinch of salt and black pepper if necessary.

Toss the pasta through the sauce, then serve in a bowl and sprinkle over the chilli flakes and fresh parsley.

  • Category: Lunch/Dinner

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