Vegan Creamy Mushroom Pasta with Walnuts (Tagliatelle ai Funghi)

This vegan creamy mushroom pasta with walnuts is hands down the best plant-based pasta you've ever tasted. It's a vegan take on the classic tagliatelle ai funghi, enriched with a dash of Marsala, wholegrain mustard and toasted walnuts. This pasta ai funghi only takes 20 minutes to make, but your taste buds will thank you.

Tagliatelle ai funghi is a traditional Italian recipe that's typically made with porcini mushrooms, butter and sometimes cream. It's a delicious treat but nowhere near vegan.

My vegan tagliatelle take inspiration from the classic recipe, but I take it a step further by adding Marsala, fresh thyme, and wholegrain mustard for more flavour depth, plus toasted walnuts for extra texture and crunchiness.

What do you need for this wild mushroom pasta?

You only need a few ingredients to make the most delicious vegan pasta you've ever tasted.

Wild mushrooms

If you're a mushroom lover, you'll absolutely adore the flavours in this pasta. Instead of using porcini mushrooms, I make the pasta with a mix of dried wild mushrooms that I rehydrate in boiling water for 15-20 minutes.

There are various versions of dried wild mushrooms out there. I used a mix that included porcini, oyster, shiitake and cloud ear mushrooms.

Shallots and garlic

These form the flavour base of the sauce. I only use 2 garlic cloves in this recipe because I don't want it to be overpowering, but you can add more if you want. Shallots work best here instead of red or brown onions because they have a milder flavour.

Vegan butter

I use the vegan butter from Flora, as I find its texture and taste to be on point. If you don't have vegan butter, you can substitute it with a tablespoon of olive oil, but the sauce won't be that creamy.

Fresh thyme

The sharpness of fresh thyme elevates the flavours of the sauce to a whole new level. If you don't have fresh thyme, use just one teaspoon of dried thyme instead.

Wholegrain mustard

You only need one teaspoon of wholegrain mustard because this is stronger than Dijon and has a pronounced vinegar flavour that brings out the flavour of the mushrooms beautifully.

Marsala

This is optional, but just 30 ml of Marsala give a nutty, caramelized flavour to the sauce, which complements the walnuts beautifully.

Vegan cream

I used a vegan cream from Oatly, but any type of plant-based cream that works as a substitute for double cream works well here. Don't use vegan single cream because it's too thin, and the sauce will be too runny.

Walnuts

I toast the walnuts before adding them to the pasta and it makes all the difference. Simply heat a small pan and toast the walnuts for 1-2 minutes, careful not to burn them.

Tagliatelle

You can use any long-form pasta for this recipe if you don't have tagliatelle. Most dry pasta is vegan, but you should steer clear of the fresh pasta in supermarkets, as most of it has eggs in it.

How do you make this vegan mushroom pasta?

• Start by boiling the tagliatelle according to the instructions on the package. You want it to be al dente, so it still has a bit of a bite.
• While the pasta is boiling, heat the olive oil in a large pan and fry the shallots on medium heat for 2-3 minutes.
• Add the garlic and thyme and cook for another minute until fragrant.
• Add the vegan butter and allow it to melt, then add the rehydrated mushrooms.
• Cook for 4-5 minutes, stirring from time to time until the liquid in the mushrooms is almost evaporated.

• Stir in the wholegrain mustard and Marsala and cook for 1-2 minutes until the alcohol evaporates.
• Next, add the double cream, lower the heat, and cook for 2-3 minutes until the sauce thickens.
• Transfer the pasta to the pan and toss it with the sauce. Add a bit of water from the mushrooms if the sauce looks too thick.
• Stir in half of the walnuts and season to taste. Divide the pasta into bowls and sprinkle with extra walnuts before serving.

Recipe tips and notes

• You can use fresh mushrooms to make this recipe if you want. A combination of shiitake and oyster mushrooms would be great to get that meaty texture.
• Any other type of fortified wine would work instead of Marsala.
• Sprinkle the pasta with a bit of vegan parmesan or some lemon zest for a final touch before serving.

If you liked this vegan creamy mushroom pasta with walnuts, you might also like some of my other easy vegan pasta recipes:

Creamy Vegan Peanut Pasta

Creamy Vegan Sausage Pasta with Spinach

20-Minute Vegan Pasta Puttanesca

Vegan Penne alla Vodka

Don’t miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.