Creamy Tomato Tagliatelle
This is my absolute favourite vegan pasta dish. A creamy tomato tagliatelle that has become a regular weeknight dinner in our household.
There is something truly satisfying about cooking with simple minimal ingredients and it turning into the most delicious dish. The reason we make this so often is also because it’s so quick to whip up – it only takes 20 minutes!
What you need
- tagliatelle (or linguine)
- red onion
- garlic cloves
- mushrooms
- chilli
- chopped tomatoes
- vegan cream cheese
- lemon
- mixed herbs
- parsley/coriander
How to make creamy tomato tagliatelle
To start, put your pasta of choice on to cook in boiling water (follow packet instructions for this part). I used tagliatelle but you can also sub this for spaghetti or any other pasta you have to hand.
While your pasta is cooking, get your onion and chop and fry it in a frying pan with some olive oil over a medium heat.
When the onion is translucent, chop and add the garlic and fry for another couple of minutes.
Chop and add the mushrooms along with the chilli and fry for 5 minutes more until everything is softened and cooked.
Add in tomatoes, cream cheese, mixed herbs, lemon zest and juice, and stir together.
By this point your pasta should be ready, so drain and add to the sauce.
Stir together, season with salt and pepper and serve with some parsley or coriander on top.
This would work amazingly with a meat substitute instead of/alongside the mushrooms. Serve with some crusty garlic bread or a tasty green side salad.
More pasta recipes
- One Pot Vegan Pasta
- Super Easy Super Green Pasta
- Easy Roasted Tomato Pasta
- Broccoli Stalk Pesto Pasta
- Easy Lentil Ragu
Did you make this creamy tomato tagliatelle recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Creamy Tomato Tagliatelle
Ingredients
- 250 g tagliatelle (or linguine or gluten free alternative. )
- 1 red onion (chopped )
- 2 tbsp olive oil
- 3 garlic cloves (chopped. )
- 150 g mushrooms (sliced)
- ½ tsp chilli (add an extra ½tsp if you like it more spicy)
- 400 ml can of chopped tomatoes
- 125 g vegan cream cheese
- 1 lemon (zest & juice )
- mixed herbs
- parsley/coriander (Handful, chopped )
Instructions
- Put the pasta on to cook.
- Fry the onions in the olive oil over a medium heat. When the onion is translucent, chop and add the garlic and fry for another minute.
- Add the mushrooms along with the chilli and fry for 5 minutes until everything is softened and cooked.
- Add in tomatoes, cream cheese, mixed herbs, lemon zest and juice, and stir together.
- By this point your pasta should be ready, so drain and add to the sauce.
- Stir together, season with salt and pepper and serve with some parsley or coriander on top.
Video
Notes
- This would work amazingly with a meat substitute instead of/alongside the mushrooms.
- Try this with linguine or spaghetti (or your favourite pasta) for a different texture.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
8 comments
sarah
OMG I love pasta in every kind of way ahaha but I think you messed up the title because it’s tagliatelle xx
Jennifer
I don’t like mushrooms so I added zucchini and spinach instead. Also topped it with some spring onions – super delicious! I’d just put a little less lemon (or maybe my lemon was just too big :D)
lucie
perfect same here, I don’t like mushrooms at all thanks for the tip!
Krissy
Loved this recipe, really yummy. It was slightly too lemony but I did have a massive lemon ha ha. Still really enjoyable though.
Shirley
Hubby made this tonight hes an omni, and it was delicious, we used morrisons garlic and herb cream cheese.
Amy Princess
OMG, Maddie! We had this tonight and all three of us LOVED it!!!!! Fantastic, just the way it is! YUM!!!
Kate
Loved this, I didn’t add the lemon as didn’t have any and it was still delicious
SteveG
Had a build up of tomatoes to be used, and by chance, fresh Italian tagliatelle – so much nicer than dried.This recipe was great! Was careful with the chili, added some extra leftover basil, got to the finishing in full swing, hark…out of lemons! But had a lime, squeezed some juice to finish, ’twas great. Lime works so well with chili – try it on mashed avocado with red chili and sea salt (with salmon or just sweet potato fries or wedges). Some tagliatelle left so will go at this recipe again with some king prawns and maybe a dash of white wine.