Tagliatelle ai funghi (aka tagliatelle with mushrooms) is a classic Italian pasta recipe that frequently includes cream and cheese. This lightened up, "veganized" version uses a sweet onion puree in place of the traditional cream. I think it's even better, and there's barely any fat!
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I love the rich umami flavors of this dish so much that I could eat it every day! Mushrooms are amongst my favorite additions to any dish. If you haven't checked out my shiitake mushroom recipe, you really have to!
This recipe uses another of my favorite mushrooms - porcinis! Dried porcini mushrooms, miso paste and fresh mushrooms all add to the deep complex flavors in tagliatelle ai funghi.
This is the perfect, hearty bowl of fall comfort food that the whole family will love. Once you try this mushroom pasta recipe, you'll have it on repeat - I guarantee it!
Ingredients
- Chestnut Mushrooms: I used chestnut mushrooms here for simplicity, but you could also use porcini or shiitake mushrooms.
- Onions: We'll be roasting the onions and pureeing them for an awesome vegan cream substitute. Did you know that roasted, pureed onions taste sweet and caramelly, and they have the consistency of a thick cream? They make a lovely, satisfying vegan cream substitution.
- Olive Oil: Just a touch of olive oil brushed over the onions and garlic helps them roast to a deep, caramel consistency.
- Thyme: Earthy, minty thyme pairs well with all the rich umami flavors in tagliatelle ai funghi.
- Miso: We're loading up on the umami flavors here!
- Dried Porcini Mushrooms: We'll be making a flavor base using ground up porcini mushrooms mixed with water and miso paste.
- Garlic: The garlic in this mushroom pasta is roasted, which means it's extra sweet and intense.
- Salt: Salt enriches all the other flavors.
- Tagliatelle: Tagliatelle is a ribbon-like pasta that pairs well with chunky pasta sauces like this one.
How To Make Tagliatelle Ai Funghi
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Peel your onions, remove the stem and cut them in half. Brush them with a little bit of olive oil and transfer them to the baking tray.
- Cut the top off the garlic and brush lightly with olive oil before wrapping it tightly in aluminum foil and adding it to the baking tray with the onions. Bake for 35-40 minutes.
- While your onions and garlic are roasting, put your dried porcini mushrooms in a blender, and blitz until they are very fine, almost sand like. Add ½ cup of water and your miso paste and continue blending until a puree forms. If the mixture still seems gritty, add 1-2 tablespoons of water.
- Transfer your roasted onions to a food processor and add the dried porcini mushroom mixture. Pulse until a smooth mixture forms.
- Cook your pasta according to the instructions on the packet, reserving 1½ cups of the pasta water. Drain and set aside.
- While your pasta is cooking, get started with the mushrooms. Heat your vegan butter in a large saute pan and add your sliced chestnut mushrooms and chopped thyme. Saute for about 7 minutes, or until the mushrooms release their juices.
- Now add the onion and porcini puree to the pan along with the 11/2 cups of reserved pasta water. Allow to simmer for 5-7 minutes or until the sauce is thick and heated through. Season generously with salt.
- Divide your tagliatelle between 4 serving bowls and top with the funghi sauce.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions About This Recipe?
No, but you could make it gluten free by using a gluten free pasta.
It will stay fresh in the fridge in an airtight container for up to three days.
Craving More Vegan Dinner Recipes?
Creamy Noodles With Peanut Sauce
Spicy Miso Pasta With Fennel and Carrot
Creamy Pasta With Cajun Coconut Sauce
📖 Recipe
Tagliatelle Ai Funghi - Mushroom Tagliatelle
Ingredients
- 3 onions peeled and cut in half
- ½ tablespoon olive oil
- 1 bulb garlic
- 1 ounce dried porcini mushrooms
- ½ cup water
- 1 tablespoon miso paste
- 1 tablespoon vegan butter
- 1 pound chestnut mushrooms
- 1 teaspoon thyme fresh
- 1 pound tagliatelle
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- Peel the onions and cut them in half. Rub lightly with olive oil. Cut the top off the garlic bulb, remove the outer skins, rub in olive oil and wrap in foil. Transfer the onions and the garlic to the baking tray and bake for 35-40 minutes. When they are finished baking, slip the garlic cloves from their skin and puree with the onions in a food processor. If the puree is too lumpy, add a few tablespoons of water.
- Grind the dried porcini mushrooms to a fine dust in a blender. Add ½ cup of water and the miso paste and blend until a smooth puree forms.
- Cook the pasta according to the instructions on the packet, reserving 1½ cups of the pasta water. Drain and set aside
- While the pasta is cooking, add the chestnut mushrooms and thyme to a large saute pan and saute for 7 minutes over medium heat. Add the roasted onion puree, porcini paste and reserved pasta water to the pan and simmer for 7 minutes.
- Divide the pasta amongst 4 bowls and pour the sauce over the top.
Notes
- You can make this recipe gluten free by subbing in a gluten free pasta.
- Store leftover mushroom tagliatelle in an airtight container in the fridge for up to three days.
Sara Welch
Such a unique and unexpected dish that did not disappoint! Easily, a new family favorite dish; my whole family loved it!
Keri Bevan
Excellent! Thank you for your feedback!
Maria San Juan
Another recipe to try on my pasta adventures! I would love to make this for my family, Thank you so much for sharing!
Keri Bevan
Hi Maria, I hope you enjoy it!
Katie
So delicious! The mushrooms really hit the spot, and the flavors were exactly right.
Keri Bevan
Thanks so much for your feedback! I really appreciate it!
Kristen Wood
This was super comforting and delicious!!
Jessica Formicola
I absolutely love mushrooms (and so does my family) so this pasta is perfect for us! We can't wait to try it- thanks for sharing the recipe!
Keri Bevan
Thank you Jessica! Hope you love it!