This gorgeously creamy vegan pasta will turn your average weeknight into a classy affair! A homemade bechamel sauce pools around golden portobello mushrooms, ribboned with fresh tagliatelle and dotted with toasted hazelnuts.
Lavish Mushroom Tagliatelle
Lavish Mushroom Tagliatelle
with a vegan bechamel sauce, toasted hazelnuts & fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Cabernet Sauvignon Vinegar
- Cake Flour
- Dried Chilli Flakes
- Fresh Oregano
- Fresh Vegan Tagliatelle (Egg-Free)
- Garlic Clove
- Green Leaves
- Hazelnuts
- Nutritional Yeast
- Oatify Oat Milk
- Onion
- Portobello Mushrooms
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST THE HAZELNUTS
Bring a pot of salted water to the boil for the tagliatelle. Place a nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE MUSHIES
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 4-5 minutes until soft and golden, shifting as they colour. On completion, season to taste and set aside in a bowl. Return the pan to the heat with another drizzle of oil. When hot, sauté the diced onion for 2-3 minutes until soft and translucent. Add the grated garlic and some chilli flakes to taste. Fry for another minute, shifting constantly. Remove from the pan on completion and place in the bowl of mushrooms.
FABULOUSLY FRESH PASTA
Once the water is boiling rapidly, cook the tagliatelle for 2-3 minutes until al dente. Drain on completion, toss through some oil to prevent sticking, and set aside.
VEGAN BECHAMEL SAUCE
Return the pan to a medium heat with a drizzle of oil. Whisk in the cake flour and mix vigorously until it forms a paste. (This is the vegan ‘roux’!) Gradually add the oat milk, continuously whisking it into the paste. Cook for 1-2 minutes until thickened, stirring constantly. Add the nutritional yeast and mix until well distributed. Stir in the mushrooms, onion, and three-quarters of the chopped oregano until coated. Add the cooked pasta and gently toss until coated in sauce. Season to taste and remove from the heat on completion.
FINAL TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of oil, some seasoning, and the cab sauv vinegar to taste.
A BOWL OF LOVE
Spoon in the creamy mushroom tagliatelle and sprinkle over the chopped, toasted hazelnuts. Garnish with the remaining oregano and chilli flakes to taste. Serve the leafy salad on the side and enjoy!
Hazelnuts - 15g
Portobello Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 2.5ml
Fresh Vegan Tagliatelle (Egg-Free) - 125g
Cake Flour - 10ml
Oatify Oat Milk - 200ml
Nutritional Yeast - 20ml
Fresh Oregano - 3g
Green Leaves - 20g
Cabernet Sauvignon Vinegar - 10ml
TOAST THE HAZELNUTS
Bring a pot of salted water to the boil for the tagliatelle. Place a nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE MUSHIES
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. On completion, season to taste and set aside in a bowl. Return the pan to the heat with another drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and some chilli flakes to taste. Fry for another minute, shifting constantly. Remove from the pan on completion and place in the bowl of mushrooms.
FABULOUSLY FRESH PASTA
Once the water is boiling rapidly, cook the tagliatelle for 2-3 minutes until al dente. Drain on completion, toss through some oil to prevent sticking, and set aside.
VEGAN BECHAMEL SAUCE
Return the pan to a medium heat with a drizzle of oil. Whisk in the cake flour and mix vigorously until it forms a paste. (This is the vegan ‘roux’!) Gradually add the oat milk, continuously whisking it into the paste. Cook for 3-4 minutes until thickened, stirring constantly. Add the nutritional yeast and mix until well distributed. Stir in the mushrooms, onion, and three-quarters of the chopped oregano until coated. Add the cooked pasta and gently toss until coated in sauce. Season to taste and remove from the heat on completion.
FINAL TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of oil, some seasoning, and the cab sauv vinegar to taste.
BOWLS OF LOVE
Spoon in the creamy mushroom tagliatelle and sprinkle over the chopped, toasted hazelnuts. Garnish with the remaining oregano and chilli flakes to taste. Serve the leafy salad on the side and enjoy!
Hazelnuts - 30g
Portobello Mushrooms - 250g
Onion - 1
Garlic Clove - 2
Dried Chilli Flakes - 5ml
Fresh Vegan Tagliatelle (Egg-Free) - 250g
Cake Flour - 20ml
Oatify Oat Milk - 400ml
Nutritional Yeast - 40ml
Fresh Oregano - 5g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml
TOAST THE HAZELNUTS
Bring a pot of salted water to the boil for the tagliatelle. Place a nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE MUSHIES
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. On completion, season to taste and set aside in a bowl. Return the pan to the heat with another drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and some chilli flakes to taste. Fry for another minute, shifting constantly. Remove from the pan on completion and place in the bowl of mushrooms.
FABULOUSLY FRESH PASTA
Once the water is boiling rapidly, cook the tagliatelle for 2-3 minutes until al dente. Drain on completion, toss through some oil to prevent sticking, and set aside.
VEGAN BECHAMEL SAUCE
Return the pan to a medium heat with a drizzle of oil. Whisk in the cake flour and mix vigorously until it forms a paste. (This is the vegan ‘roux’!) Gradually add the oat milk, continuously whisking it into the paste. Cook for 3-4 minutes until thickened, stirring constantly. Add the nutritional yeast and mix until well distributed. Stir in the mushrooms, onion, and three-quarters of the chopped oregano until coated. Add the cooked pasta and gently toss until coated in sauce. Season to taste and remove from the heat on completion.
FINAL TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of oil, some seasoning, and the cab sauv vinegar to taste.
BOWLS OF LOVE
Spoon in the creamy mushroom tagliatelle and sprinkle over the chopped, toasted hazelnuts. Garnish with the remaining oregano and chilli flakes to taste. Serve the leafy salad on the side and enjoy!
Hazelnuts - 30g
Portobello Mushrooms - 250g
Onion - 1
Garlic Clove - 2
Dried Chilli Flakes - 5ml
Fresh Vegan Tagliatelle (Egg-Free) - 250g
Cake Flour - 20ml
Oatify Oat Milk - 400ml
Nutritional Yeast - 40ml
Fresh Oregano - 5g
Green Leaves - 40g
Cabernet Sauvignon Vinegar - 20ml
TOAST THE HAZELNUTS
Bring a pot of salted water to the boil for the tagliatelle. Place a large, nonstick pan over a medium heat. When hot, toast the hazelnuts for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE MUSHIES
Gently wipe the mushrooms clean with some damp cloth or paper towel and roughly slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, pan fry the mushrooms for 6-8 minutes until soft and golden, shifting as they colour. On completion, season to taste and set aside in a large bowl. Return the pan to the heat with another drizzle of oil. When hot, sauté the diced onion for 4-6 minutes until soft and translucent. Add the grated garlic and some chilli flakes to taste. Fry for another minute, shifting constantly. Remove from the pan on completion and place in the bowl of mushrooms.
FABULOUSLY FRESH PASTA
Once the water is boiling rapidly, cook the tagliatelle for 2-3 minutes until al dente. Drain on completion, toss through some oil to prevent sticking, and set aside.
VEGAN BECHAMEL SAUCE
Return the pan to a medium heat with a drizzle of oil. Whisk in the cake flour and mix vigorously until it forms a paste. (This is the vegan ‘roux’!) Gradually add the oat milk, continuously whisking it into the paste. Cook for 4-5 minutes until thickened, stirring constantly. Add the nutritional yeast and mix until well distributed. Stir in the mushrooms, onion, and three-quarters of the chopped oregano until coated. Add the cooked pasta and gently toss until coated in sauce. Season to taste and remove from the heat on completion.
FINAL TOUCHES
Place the rinsed green leaves in a bowl. Toss through a drizzle of oil, some seasoning, and the cab sauv vinegar to taste.
BOWLS OF LOVE
Spoon in the creamy mushroom tagliatelle and sprinkle over the chopped, toasted hazelnuts. Garnish with the remaining oregano and chilli flakes to taste. Serve the leafy salad on the side and enjoy!
Hazelnuts - 60g
Portobello Mushrooms - 500g
Onion - 2
Garlic Clove - 3
Dried Chilli Flakes - 10ml
Fresh Vegan Tagliatelle (Egg-Free) - 500g
Cake Flour - 40ml
Oatify Oat Milk - 800ml
Nutritional Yeast - 80ml
Fresh Oregano - 10g
Green Leaves - 80g
Cabernet Sauvignon Vinegar - 40ml
Woolies Products in this dish
