eCook Meal
Lavish Mushroom Tagliatelle
with a vegan bechamel sauce, toasted hazelnuts & fresh oregano
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R394.97
for 4 servings · R98.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Nutritional Yeast needs 80 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Hazelnuts needs 60 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 3.3× packsR266.63
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Cake Flour
- Cabernet Sauvignon Vinegar
- Portobello Mushrooms
- Oatify Oat Milk
- Fresh Vegan Tagliatelle (Egg-Free)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lavish Mushroom Tagliatelle?
The preparation time for Lavish Mushroom Tagliatelle with a vegan bechamel sauce, toasted hazelnuts & fresh oregano is between 20 and 35 minutes.
What is the total time required to make Lavish Mushroom Tagliatelle with a vegan bechamel sauce, toasted hazelnuts & fresh oregano?
The total time required to make Lavish Mushroom Tagliatelle with a vegan bechamel sauce, toasted hazelnuts & fresh oregano is between 25 and 45 minutes.
How many servings does Lavish Mushroom Tagliatelle provide?
4 servings
What are the main ingredients in Lavish Mushroom Tagliatelle?
Cabernet Sauvignon Vinegar, Cake Flour, Dried Chilli Flakes, Fresh Vegan Tagliatelle (Egg-Free), Garlic, Green Leaves, Hazelnuts, Nutritional Yeast, Oatify Oat Milk, Onion, Oregano, Portobello Mushrooms
What is the nutritional information of Lavish Mushroom Tagliatelle?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Lavish Mushroom Tagliatelle?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Lavish Mushroom Tagliatelle?
Cabernet Sauvignon Vinegar, Cake Flour, Dried Chilli Flakes, Fresh Vegan Tagliatelle (Egg-Free), Garlic, Green Leaves, Hazelnuts, Nutritional Yeast, Oatify Oat Milk, Onion, Oregano, Portobello Mushrooms
How many calories does Lavish Mushroom Tagliatelle have?
calories
How much fat content does Lavish Mushroom Tagliatelle have?
grams