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Oil-Free Easy Vegan Mushroom Tagliatelle (Easy Pasta Recipe)

Name: Oil-Free Easy Vegan Mushroom Tagliatelle (Easy Pasta Recipe)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large onion; Pinch Himalayan pink salt; 4 garlic cloves; 14 ounces (400 g) mixed wild mushrooms (or any mushrooms); 1/2 cup (120 ml) white wine or 1/4 cup (60 ml) white wine vinegar; 8 1/2 ounces (240 g) wholewheat tagliatelle, uncooked; 1 tsp Italian seasoning; 3 1/2 ounces (100 g) spinach, fresh, washed and spun dry; 2 tbsp balsamic vinegar; 1/3 cup parsley, freshly chopped; 1 tbsp lemon juice; Pinch of salt & pepper to taste; 1 cup (150 g) raw cashew nuts soaked in cold water all night or in boiling water for 30 minutes; 1 cup (250 ml) oat milk; 1 tbsp vegetable boullion; 1 tbsp apple cider vinegar; 1 tbsp nutritional yeast; 1 tbsp fresh lemon juice; 1/4 tsp Himalayan pink salt

Looking for a plant-based white sauce pasta recipe? Here’s an oil-free vegan mushroom tagliatelle you’ll love!

Prep Time: 20 Mins | Cook Time: 20 Mins

Total Time: 40 Mins

Servings: Adjustable

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Looking for an easy pasta recipe that’s ready in under 40 minutes? This oil-free vegan mushroom tagliatelle is the best creamy meal! Cashew sauce makes this luxurious and dairy-free pasta possible—while its rich, umami-packed flavour makes it delicious to eat. Plus, it makes for a complete and healthy meal (with all plant-based ingredients).

Keep reading for an easy recipe for oil-free vegan mushroom tagliatelle—it’s going to be your next favourite dinner option!

Oil-Free Easy Vegan Mushroom Tagliatelle

Why This Recipe Works

White sauce pasta and vegan? It’s possible with the recipe, which works amazingly for a number of reasons.

Creamy Cashew Sauce

You’d think that creamy white sauce needs dairy ingredients, or at least vegan cream from a carton. That would be true—until you met the secret ingredient for our vegan sauce: cashews. When you’ve soaked cashews and later blended them, they form a nice and creamy sauce. This replaces the need for a traditional dairy or shop bought vegan sauce.

Umami Magic

Combining mushrooms, vegetable broth, and nutritional yeast creates this deep and savoury taste—what I’d like to call a unique umami flavour. This will have you coming back for more!

Healthy Swaps

I recommend whole-wheat tagliatelle for this recipe. This gives the pasta a fibre boost (as compared to regular pasta). It also makes it a healthy meal option—perfect for weight loss diets. This is especially true as this recipe uses no oil.

Recipe Ingredient Notes

Let’s talk about the ingredients you need for this recipe.

Onion. This adds a base layer of sweetness to the recipe. Plus, onions add several benefits to the tagliatelle, including improving heart health and regulating blood sugar.

Himalayan pink salt. This enhances all the other flavours in the recipe—all while adding minerals to the dish (which regular salt doesn’t add).

Garlic cloves. Garlic adds a sharp bite to the mushroom tagliatelle. Plus, its medicinal properties make it a super healthy addition.

Mixed wild mushrooms. (This one’s the star of the show). Choose a variety of mushrooms for a complex flavour profile… cremini, portobello, shiitake, and oyster mushrooms are all excellent options. You can use a single mushroom type of your choice. No matter what you choose, mushrooms are sure to add fibre, protein, and antioxidants to your pasta.

White wine or white wine vinegar. Deglazing your pan with white wine adds some acidity to the recipe. It also helps release any browned bits stuck to the pan.

Whole-wheat tagliatelle. This adds a fibre boost to your recipe (plus a nutty flavour). You can also use regular tagliatelle or your favourite gluten-free pasta instead.

Italian seasoning. (Often including oregano, thyme, and basil). This blend of herbs adds an Italian flair to your tagliatelle. You can always adjust the amount as per your taste preference.

Spinach, fresh, washed and spun dry. This adds nutrients (and colour!) to the dish. You can use kale as a substitute.

Balsamic vinegar. The tangy sweetness of balsamic vinegar will cut through the richness of your sauce.

Parsley, freshly chopped. Fresh parsley is used as a light and peppery garnish. If you prefer, you can use chopped chives or dill instead.

Lemon juice. This brightens the flavour of the dish.

Pinch of salt & pepper to taste.

Sauce Ingredients

Raw cashew nuts. You want to soak these in cold water all night. If you’re short on time—soaking them in boiling water for 30 minutes will do. When you blend the soaked cashews, you will get a nice and creamy mixture.

Oat milk. This helps control the consistency of the sauce. You can use any other unsweetened plant-based milk if you wish.

Vegetable boullion. This adds a savoury flavour to the sauce. (For a stronger flavour, you can use homemade vegetable stock).

Apple cider vinegar. The subtle acidity of apple cider vinegar balances the richness of cashews.

Nutritional yeast. This deactivated yeast adds a cheesy taste to the sauce—the non-dairy way! Plus, it's a source of vitamins B1, B2, B3, B6, and B12.

Fresh lemon juice. This adds some freshness to the sauce.

Himalayan pink salt. This, again, enhances the flavours in our cashew sauce.

How To Make Vegan Mushroom Tagliatelle

Once you’ve got all the ingredients at hand, it’s time to make your vegan mushroom tagliatelle in 40 minutes!

Prep the sauce first. If you didn’t soak cashews in cold water overnight, soak them in boiling water as soon as possible. Keep them soaked for at least 30 minutes to soften them for the blending process.

Fry your onion for a few minutes; remember, no oil is needed. Add a pinch of salt, then add your garlic. Continue to dry fry the mixture.

To deglaze, add your stock/wine, one tablespoon at a time.

Add the mushrooms, continue frying and deglaze with wine (and be sure to enjoy those aromas!).

Start making your tagliatelle according to instructions. If you don't have whole-wheat tagliatelle, use regular or gluten-free tagliatelle instead.

You should be ready to drain the nuts and blitz all the sauce ingredients into a rich, smooth, creamy sauce.

Add the Italian seasoning to the mushrooms and stir well. At this point, you can add more oat milk if needed. Or any other seasoning you wish to tweak.

Place your spinach on your plate and drizzle over some balsamic vinegar. Strain your pasta, which should be cooked al dente, and serve it topped with the sauce, parsley, lemon juice, salt, and pepper.

Time to enjoy! 😋 💚

Variations, Ideas & Notes

You can switch up ingredients in the recipe as per your liking.

If you’re looking to pack your mushroom tagliatelle with protein, add (cooked) chickpeas to the sauce. You can also use lentils. Alternatively, top the pasta with some roasted tofu.
If you like your pasta hot, consider adding smoked paprika—or perhaps some chilli flakes—to the sauce.
You can also roast your favourite vegetables, such as courgette (zucchini), bell peppers, and broccoli, along with your mushrooms. This adds some more texture as well as vitamins.
This tagliatelle can be served with a side of lentil flatbread for a complete meal.

Pro Tips For The Vegan Mushroom Tagliatelle Recipe

Here are a few pro tips you can use to master this vegan mushroom tagliatelle recipe!

You can use whatever mushrooms you have.
If you do not want to use nuts due to allergies (or to save calories), replace the cashews with a can of white beans. Think butter beans, cannelloni beans, etc.
Like all recipes, fresh herbs and spices are always preferable as they add much more taste—and essential micronutrients. It's advisable when you can, but if not, use dried herbs rather than none.
Try adding a classic trinity of garnish goodness to this dish, such as lightly toasted almond flakes, vegan parmesan and fresh basil.
Don’t rush the mushroom cooking process. Give them time and let them brown; this makes sure they release good flavour.

Frequently Asked Questions

Can I use a different nut for my vegan mushroom tagliatelle?

Cashews really give the creamiest result—but if you prefer, you can opt for other nuts. For example, macadamia nuts or almonds or pine nuts. Remember that these may require longer blending (for an equally smooth consistency).

What to use if oat milk isn’t available?

You can use any unsweetened plant-based milk. Think soy milk, almond milk, rice milk etc. (You want to choose a vegan milk with a neutral flavour that doesn’t overpower the other ingredients).

What if you don’t have nutritional yeast?

Nutritional yeast does give an umami flavour to the pasta dish. But if it’s not available at home, you can skip it, too.

Can I make vegan mushroom tagliatelle ahead of time?

Yep, this recipe is great for meal prep. You can cook and cool the pasta and sauce separately—and then store them in separate containers. These can be placed in the refrigerator for up to 3 days. When you want to consume it, you can gently reheat everything and toss it all together.

I’m allergic to nuts; what’s the alternative to cashews?

If you’ve got a nut allergy, consider using white beans instead. (You may need to add a little more water/vegetable broth to achieve the desired consistency). Alternatively, sunflower seed cream is another nut- and dairy-free option to use. You can find this at your grocery store; be sure to follow the package directions.

If You Like This Mushroom Recipe, You Might Also Like…

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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