Mushroom Tagliatelle – Brett Cobley

Mushroom Tagliatelle

A very quick simple dish to create at home. My mushroom tagliatelle is the perfect go to when you want minimal effort and maximum taste. 

Serves 4


  • 280g tagliatelle
  • a drizzle of olive oil
  • 250g chestnut mushrooms sliced
  • 2 tbsp garlic puree
  • 2 tbsp smoked paprika
  • 1 tsp onion powder
  • 2 handfuls of spinach roughly chopped
  • 200ml soy cream


Cook the tagliatelle in a pan of salted boiling water until al dente. Follow the packets instructions then drain the pasta and set to one side. 

Heat a little olive oil in a pan over a medium heat, add the mushrooms and cook for 5 minutes. Stir in the garlic puree, smoked paprika and onion powder and stir occasionally until the mushrooms are cooked through. 

Stir in the spinach, pasta, and soy cream and stir to combine. Cook for 5 minutes then serve. 

Ideal with some garlic bread. 

Helpful equipment: 

Recommended frying pan


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