Let’s talk about the ultimate cozy night in. It doesn’t involve a lot of fuss or a mountain of dirty pans. It involves a big, steaming bowl of something deeply comforting, incredibly flavorful, and surprisingly simple to pull together.

This garlic and mushroom tagliatelle is that bowl. It’s the kind of dish that feels like a warm hug, the sort of meal you whip up when you want to treat yourself without spending hours in the kitchen. It’s creamy, earthy, and packed with so much flavor you’ll be amazed it comes together in the time it takes to boil water.

Why This Dish Feels So Special

There’s a little bit of magic that happens when you sauté mushrooms. They start off meek and spongy, but in a hot pan, they transform. They drink up the oil, release their deep, earthy juices, and become these little flavor bombs.

Now, pair that with the gentle punch of garlic and the luxurious embrace of a creamy sauce. Toss it all with long, ribbon-like tagliatelle that’s perfect for holding onto every last drop. What you get isn’t just food; it’s a complete experience.

Ingredients Needed for the Recipe

• Tagliatelle (200g): These wide, flat noodles are the ideal vehicle for a creamy sauce. They have just the right amount of surface area to cling onto all that deliciousness. Any pasta works, but tagliatelle feels special.

• Wild Mushrooms (300g): A mix is fantastic here. Oyster, shiitake, chestnut—each brings a unique texture and depth. Using a variety turns the mushroom element from a single note into a whole symphony.

• Garlic (5 cloves): Yes, five. This is the star, after all. They melt down into the oil, creating the incredible base flavor for the entire dish. Don’t be shy.

• Olive Oil (2 tbsp): This is for sautéing. It brings its own fruity notes and helps cook the garlic and mushrooms to perfection.

• Tamari (1 tbsp): This is the secret weapon. It’s like soy sauce’s richer, less salty cousin. It adds a deep umami savoriness that makes the mushrooms taste even more like… well, mushrooms!

• Dried Marjoram (1/2 tsp): A wonderfully aromatic herb that complements mushrooms beautifully. It’s a little like a sweeter, gentler oregano.

• Smoked Paprika (1 tsp): This isn’t for heat. It’s for that whisper of smoky depth in the background. It makes the sauce taste like it’s been simmering for much longer than it has.

• Vegan Single Cream (250ml): Oat-based cream is a champion here. It’s rich, it’s creamy, and it doesn’t split easily. It creates that dreamy, velvety sauce we’re after.

• Salt & Cracked Black Pepper (1 tsp each): Seasoning is everything. The pepper adds a gentle heat, and salt makes all the other flavors pop.

• Pasta Water (1 ladleful): This is liquid gold! The starchy, salty water is the key to turning separated ingredients into a cohesive, glossy sauce that coats every strand.

• Fresh Basil or Oregano (1 tbsp): The finishing touch. A sprinkle of fresh green herbs at the end adds a burst of color and a bright, fresh aroma that cuts through the richness.

How to make Garlic and Mushroom Tagliatelle?

Getting Your Pasta Water Ready

First things first, get a large pot of water on the stove. Crank the heat to high and bring it to a rolling boil. Now, be generous with the salt—this is your one chance to season the pasta itself from the inside out.

Once the water is boiling fiercely, add your tagliatelle. Give it a gentle stir to make sure none of the noodles are sticking together. Let it cook according to the package directions, usually around 10-12 minutes.

Prepping Your Flavor Makers

While the pasta bubbles away, turn your attention to the mushrooms. Don’t be too precise here; you want them roughly chopped so they have a nice, meaty texture.

Next, finely dice your garlic cloves. The smaller the pieces, the more they’ll melt into the oil and spread their flavor evenly throughout the dish. This is where the magic starts.

Building the Creamy Sauce Base

Heat the olive oil in a large frying pan over medium heat. Add the garlic and let it sizzle gently for just a minute or two. You want it to become fragrant, not brown—burnt garlic is bitter garlic.

Now, toss in all those beautiful mushrooms and pour in the tamari. The pan will sizzle and steam wonderfully. Keep everything moving, letting the mushrooms cook down and soak up all that garlicky, umami goodness.

Bringing It All Together

After a few minutes, the mushrooms will have browned and reduced. Sprinkle in the dried marjoram and smoked paprika, giving everything a good stir. Now, lower the heat.

Pour in the vegan cream. Dropping the heat is crucial here; you want to warm the cream through without making it curdle or separate. Let it get warm and inviting.

The Final, Magic Touch

Season the creamy mushroom mixture heavily with the salt and pepper. Now, grab a ladle and scoop up some of that starchy pasta water. Add it to the pan and watch as the sauce suddenly becomes silky and cohesive.

Drain your cooked tagliatelle and add it directly to the sauce pan. Using a pair of tongs, lift and toss the pasta until every single strand is gloriously coated in the creamy, garlicky, mushroom-packed sauce.

Ingredient Substitutions

No tagliatelle? Absolutely no problem. Fettuccine is an identical swap. Really, any pasta you have in the cupboard will work—penne, fusilli, spaghetti. The sauce is the star, and it’s not picky about its vehicle.

If marjoram isn’t in your spice rack, dried sage is a wonderful alternative. It brings its own warm, slightly peppery flavor that pairs incredibly well with the earthy mushrooms and creamy sauce.

Tips

• Don’t crowd your mushrooms. If you pile them all into a small pan, they’ll steam instead of sauté. Use a large frying pan so they have room to brown properly, which is where all their flavor comes from.
• Resist the urge to add cold cream to a screaming hot pan. Always lower the heat first. Gently warming it through prevents any curdling and ensures a smooth, luxurious sauce every single time.
• That pasta water is not optional. It’s the key to a restaurant-quality sauce. The starch emulsifies with the oil and cream, creating a sauce that clings to the pasta instead of sliding off into a puddle at the bottom of your bowl.

Best Time to Serve This Dish

This dish is your weeknight superhero. It’s the answer to that “What’s for dinner?” question when you’re short on time but long on a craving for something satisfying. It’s incredibly quick, from fridge to plate in about fifteen minutes.

It also makes for a wonderfully intimate dinner for two. It feels indulgent and special without being overly complicated or fancy. Light a candle, pour a glass of wine, and you’ve got a perfect, cozy date night at home.

How to Store and Reheat

Let any leftovers cool completely before popping them in an airtight container in the fridge. They’ll keep well for up to two days. The pasta will soak up a lot of the sauce, but don’t worry, we can fix that.

The best way to reheat is gently on the stovetop. Add a small splash of water, plant-based milk, or cream to the pan to loosen the sauce back up. Stir frequently over low heat until it’s warmed through. The microwave can work in a pinch, but it might heat unevenly.

Flavor Variations

Feeling a little spicy? Add a big pinch of red pepper flakes to the garlic when you first sauté it. The subtle heat will infuse the entire oil base, giving the whole dish a warm, tingling kick that cuts through the richness.

For a burst of freshness and color, stir in a couple of large handfuls of fresh spinach or kale right at the end. Let it wilt into the warm sauce just before you add the pasta. It’s a great way to sneak in some greens.

If you’re not strictly vegan, a generous sprinkle of freshly grated Parmesan cheese (or a vegan alternative) over the top just before serving adds a salty, nutty dimension that takes this dish to a whole new level of comfort.

Print Recipe

Garlic and Mushroom Tagliatelle Recipe

Author: katie Smith Cooking Method: Stovetop Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 2 Estimated Cost: $ 7.25 Calories: 580

Best Season: Fall, Winter

Description

This Creamy Garlic and Mushroom Tagliatelle is a quick, comforting, and flavorful plant-based pasta dish ready in just 15 minutes. Featuring a rich, velvety sauce made with vegan cream, sautéed oyster and shiitake mushrooms, and loads of garlic, it's perfect for busy weeknights or a cozy dinner. The wide ribbons of tagliatelle hold the luscious sauce beautifully, making every bite satisfying and aromatic. Easily customizable with your favorite mushrooms and herbs!

Ingredients

Servings

• 200 g tagliatelle (or any long pasta like fettuccine or pappardelle)
• 300 g wild mushrooms (oyster, shiitake, chestnut, or portobello mix)
• 5 cloves garlic (finely diced (use 3 if sensitive to garlic))
• 2 tbsp olive oil
• 1 tbsp tamari (or soy sauce)
• ½ tsp marjoram (dried; substitute with sage if desired)
• 1 tsp smoked paprika
• 250 ml vegan single cream (such as Oatly or other oat-based cream)
• 1 tsp cracked black pepper
• 1 tsp salt (plus more to taste)
• 250 ml pasta water (reserved from cooking)
• 1 tbsp fresh chopped basil or oregano (for garnish)
• extra salt and pepper (for serving)

Instructions

1. Cook the pasta

   Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions (about 10–12 minutes) until al dente. Reserve 250 ml of pasta water before draining.
   Heavily salting the water enhances the flavor of the pasta.
   Mark as complete

2. Sauté the garlic

   While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add the finely diced garlic and sauté for 1–2 minutes until fragrant but not browned.
   Keep the heat moderate to avoid burning the garlic.
   Mark as complete

3. Cook the mushrooms

   Add the chopped mushrooms and tamari to the pan. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
   Using a mix of mushroom types adds depth of flavor and texture.
   Mark as complete

4. Add herbs and cream

   Stir in dried marjoram and smoked paprika. Pour in the vegan cream and reduce the heat to low. Simmer gently for 2–3 minutes to allow the sauce to thicken slightly without curdling.
   Low heat prevents separation of the vegan cream.
   Mark as complete

5. Season and finish sauce

   Season the creamy mushroom mixture generously with salt and cracked black pepper. Add a ladle (about 250 ml) of reserved pasta water and stir to create a silky, emulsified sauce.
   The starchy pasta water helps bind the sauce to the noodles.
   Mark as complete

6. Combine and serve

   Drain the cooked tagliatelle and add it directly to the sauce. Toss well to coat every strand. Stir in fresh basil or oregano. Serve immediately in warm bowls.
   Garnish with extra herbs, a drizzle of olive oil, and additional salt and pepper.
   Mark as complete

Nutrition Facts

Servings 2

Serving Size 1 serving

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Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 27g42%

Saturated Fat 4.5g23%

Sodium 980mg41%

Potassium 720mg21%

Total Carbohydrate 68g23%

Dietary Fiber 5g20%

Sugars 6g

Protein 14g29%

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Calcium 80 mg

Iron 3.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegan variations: This recipe is naturally vegan. Use gluten-free pasta and tamari to make it gluten-free too.
• Mushroom swap: Feel free to use cremini, button, or king oyster mushrooms based on availability.
• Cream alternatives: Substitute vegan cream with full-fat coconut milk or cashew cream for a richer texture.
• Garlic tip: For a milder flavor, use roasted garlic or reduce the amount. For powder, use 1 tsp instead of fresh cloves.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of plant-based milk or water.

Keywords: creamy mushroom tagliatelle, vegan pasta, garlic mushroom pasta, quick dinner recipe, plant-based Italian, 15-minute meal