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    Home » Recipes » Vegetarian Pasta Recipes

    Feb 10, 2020 · Modified: Sep 17, 2021 by Becca Heyes · This post may contain affiliate links · 15 Comments

    Creamy Garlic Mushroom Tagliatelle

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    Total time: 15 minutes
    Servings: 2 people
    5 from 18 votes
    Jump to Recipe Rate this Recipe

    This creamy garlic mushroom tagliatelle is the perfect date night dinner - it can be on the table in 15 minutes, and the flavours are incredible!

    Portion of creamy garlic mushroom tagliatelle topped with parmesan and parsley.

    If there was ever a dish that demonstrated the name of this blog perfectly, it's this creamy garlic mushroom tagliatelle. It's easy. It's cheesy. And, you guessed it, it's vegetarian.

    In just 15 minutes, you could have a bowlful of this ultra creamy, cheesy, garlicky pasta on the table. Do it now!

    Portion of creamy garlic mushroom tagliatelle in a white bowl with garlic bread.

    Simple ingredients

    There aren't a huge amount of ingredients in this recipe, but they all go beautifully together - such a perfect combination.

    Garlic + mushrooms = a match made in heaven
    Mushrooms + parsley = a match made in heaven
    Garlic + cream cheese = a match made in heaven
    Creamy sauce + pasta = a match made in heaven

    I mean, I'm not going to go through all the different combinations, but you get the idea. Simple ingredients, paired together in simple ways, to create a simple pasta dish that's much greater than the sum of its parts.

    Creamy garlic mushroom tagliatelle in a bowl with garlic bread.

    15 minute dinner

    Sometimes it can take over an hour to cook dinner, only for it to be gobbled up in 3 minutes flat - it's so disheartening. But not with this creamy garlic mushroom tagliatelle - it can be on your table in just 15 minutes!

    I love quick meals like this - the sauce cooks in the time the pasta's boiling, so everything comes together without any fuss.

    Garlic mushrooms cooking in a frying pan.

    Garlic mushrooms

    The recipe starts by frying up some garlicky mushrooms.

    There's no better smell in the world than mushrooms frying with garlic and butter!

    You want to cook them until they're starting to turn slightly golden - it adds such a lovely flavour.

    Then, just add some cream cheese and a dash of milk to create that glossy, silky sauce, along with some grated parmesan.

    Creamy garlic mushroom sauce cooking in a frying pan.

    Is parmesan cheese vegetarian?

    In the EU, 'parmesan' is actually a protected term, and all real parmesan cheese is made with animal rennet. Therefore, parmesan cheese is unfortunately not vegetarian.

    However, it's really easy to find a vegetarian version - in the UK, it's often called something generic like 'Italian hard cheese', and it's pretty much identical as far as I can tell, just without the animal rennet.

    Bonus - it's usually much cheaper too!

    I believe other countries don't have the same restrictions over the use of the word 'parmesan', so you may be able to find vegetarian cheese labelled as parmesan. Either way, just make sure you double check the label if you'd like to make sure your cheese is vegetarian!

    Creamy garlic mushroom tagliatelle in a frying pan.

    Fresh tagliatelle

    Finally, just add the cooked pasta, and you're done!

    I used fresh tagliatelle, which cooks in about 5 minutes. You can use dried tagliatelle instead if you prefer - it will just take a few extra minutes to cook - or a different shape, like mafalde, farfalle or spirali. I don't discriminate.

    Portion of creamy garlic mushroom tagliatelle in a bowl, topped with parmesan and parsley.

    Perfect date night dinner

    I love cooking a meal like this creamy garlic mushroom tagliatelle for date nights with my husband. It doesn't take long to cook, so there's plenty of time to relax afterwards with a glass of white wine.

    Plus, since it's so simple to make, you can both help in the kitchen without getting too irritated with each other.

    (or is that just us?)

    Garlic mushroom tagliatelle with garlic bread in a bowl.

    Creamy garlic mushroom tagliatelle

    This creamy garlic mushroom tagliatelle is the perfect date night dinner - it can be on the table in 15 minutes, and the flavours are incredible!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 18 votes
    Print Pin Comment
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 612kcal
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon oil
    • 250 g (~ 9 oz) mushrooms, sliced (I used chestnut mushrooms)
    • 250 g (~ 9 oz) fresh tagliatelle
    • 3 cloves garlic, minced
    • 1 tablespoon butter
    • 2 tablespoon heaped full fat cream cheese
    • 75 ml (~ ¼ cup) milk
    • 50 g vegetarian parmesan-style cheese, finely grated (~ ⅓ cup when grated)
    • Salt
    • Black pepper
    • Few sprigs fresh parsley, finely chopped

    Instructions

    • Heat a dash of oil in a frying pan, and add the sliced mushrooms. Cook over a medium heat for 5 minutes, until fairly soft.
    • While the mushrooms are cooking, boil the tagliatelle in plenty of water until cooked al dente - it usually only takes a few minutes, especially if you’re using fresh tagliatelle. Dried tagliatelle will take a few extra minutes.
    • When the mushrooms are fairly soft, add the garlic and the butter. Cook for a few more minutes until the garlic is fragrant and the mushrooms have started to turn golden brown.
    • Lower the heat, and add the cream cheese, milk, and grated cheese. Add a generous pinch of salt and pepper, as well as the chopped parsley. Cook gently for a few minutes, until the cheese melts to create a smooth, glossy sauce.
    • When the sauce is hot, add the cooked tagliatelle, and toss to coat. You can add a dash more milk if the sauce seems too thick. Serve immediately topped with more parsley and grated parmesan.

    Nutrition

    Serving: 1 portion - Calories: 612 kcal - Carbohydrates: 68.7 g - Protein: 27.2 g - Fat: 26.4 g - Saturated Fat: 11.8 g - Cholesterol: 52 mg - Sodium: 422 mg - Potassium: 478 mg - Fiber: 3.7 g - Sugar: 4 g - Calcium: 296 mg - Iron: 4 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Love mushrooms? My mushroom bourguignon is another really easy mushroom recipe!

    More Vegetarian Pasta Recipes

    • Vegetarian Chilli Mac (One Pot!)
    • 60 Vegetarian Winter Warmers
    • Spinach and Ricotta Stuffed Pasta Shells
    • Mafalde Pasta with Spinach and Goat Cheese
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    Comments

    1. Hannah says

      March 07, 2022 at 8:16 pm

      This is absolutely delicious and so quick to make! Thank you!5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 14, 2022 at 12:00 pm

        Thanks Hannah, glad you enjoyed it! :)

        Reply
    2. Heather says

      July 18, 2021 at 3:49 am

      Loved it! Doubling the recipe next time!5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        July 29, 2021 at 10:56 am

        Great to hear, thanks Heather :)

        Reply
    3. Michael says

      May 12, 2021 at 11:19 am

      Cooking tonight for the first time

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 13, 2021 at 3:00 pm

        Hope you enjoyed it :)

        Reply
    4. Christine loy says

      March 26, 2021 at 11:58 pm

      Hi, can I use ready made packet mushroom sauce.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 13, 2021 at 9:25 am

        Absolutely! It's already a super simple recipe but there's no reason you couldn't add an extra packet of mushroom sauce along with the sautéed mushrooms.

        Reply
    5. tony Birkett says

      April 28, 2020 at 12:48 pm

      Tried this recipe,last week, fantastic added garlic cream cheese as i love garlic. 😀😀😀😀😀5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 28, 2020 at 2:40 pm

        Fab, thank you! :)

        Reply
    6. Emily says

      March 26, 2020 at 9:20 am

      Forgot to comment when I made this last week! Lovely, easy, and comforting during these uncertain times. I double the recipe so we'd have leftovers. Thanks for publishing this, Becca! :)5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 30, 2020 at 10:12 am

        Thank you, glad you enjoyed it! :)

        Reply
    7. Annabel Smyth says

      February 26, 2020 at 10:08 pm

      This looks very like my Midweek Mushroom Pasta, so I'm sure it's equally delicious.5 stars

      Reply
    8. thapelo kooreng says

      February 13, 2020 at 7:20 am

      Nice5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        February 21, 2020 at 1:49 pm

        Thank you!

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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