A rich, comforting pasta dish featuring chestnut, shiitake and oyster mushrooms, each bringing a different flavour and texture. Golden mushrooms are combined with garlic, fresh thyme, white wine and a silky cream sauce, finished with lemon zest and parsley. An elegant, predominantly plant-based dish suitable for a family dinner or entertaining.
Ingredients
- 200g chestnut mushrooms, cleaned and sliced 4–5mm thick
- 150g shiitake mushrooms, tough stems removed and caps sliced into 1cm strips
- 200g oyster mushrooms, torn lengthways into strips
- 2 tbsp extra virgin olive oil
- 1 shallot (approximately 40g), finely diced (optional)
- 3 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves
- 150ml dry white wine
- 400g dried egg-free tagliatelle (vegan) or egg tagliatelle (vegetarian)
- 225ml oat cooking cream (vegan) or double cream (vegetarian)
- ½ lemon, finely grated zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp sea salt, or to taste
- ¼ tsp freshly ground black pepper
- Vegan: 25g plant-based butter, 30g grated vegan Parmesan-style cheese or 2 tbsp nutritional yeast
- Vegetarian: 25g unsalted butter, 50–75g grated Parmesan-style vegetarian hard cheese
Method
- 1
Prepare the ingredients. Clean the mushrooms with a damp cloth or soft brush. Slice the chestnut mushrooms evenly, remove the tough shiitake stems and cut the caps into strips. Tear the oyster mushrooms lengthways. Finely dice the shallot, chop the garlic and prepare the thyme and parsley.
- 2
Brown the mushrooms. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms in batches, allowing enough space for moisture to evaporate. Leave undisturbed for 2–3 minutes before turning. Cook each batch for approximately 6–8 minutes until golden brown. Transfer to a plate and repeat with the remaining mushrooms, adjusting the heat and adding a little extra oil if necessary.
- 3
Build the flavour base. Reduce the heat to medium. Add the plant-based or dairy butter and the shallot, if using. Cook for approximately 2 minutes until softened. Add the garlic and thyme and cook for a further minute, stirring to prevent the garlic from burning.
- 4
Deglaze the pan. Pour in the white wine and scrape the base of the pan with a wooden spoon to release the caramelised mushroom flavours. Simmer for 3–4 minutes until reduced by approximately half.
- 5
Prepare the creamy sauce. Return the mushrooms to the pan and stir in the oat cream or double cream. Simmer gently for 3–4 minutes until the sauce begins to thicken. Avoid boiling rapidly.
- 6
Cook the pasta. While preparing the sauce, bring a large saucepan of water to the boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve approximately 150ml of the pasta cooking water before draining.
- 7
Combine the pasta and sauce. Add the drained tagliatelle to the mushroom mixture. Stir through the vegan cheese, nutritional yeast or vegetarian hard cheese. Add reserved pasta water gradually, tossing gently until the sauce becomes silky and coats the pasta evenly.
- 8
Finish and serve. Add the lemon zest and chopped parsley. Season with sea salt and freshly ground black pepper. Toss gently and serve immediately in warm bowls, with additional cheese if desired.
Chef Notes
Avoid overcrowding the pan when browning the mushrooms — cooking in batches encourages browning and develops a deeper savoury flavour. The starch in the pasta water helps the sauce cling to the tagliatelle; add it gradually to achieve the desired consistency. For the vegetarian variation, select a hard cheese made without animal rennet, as traditional Parmesan is not vegetarian.
Substitutions
Use egg-free tagliatelle, oat cream, plant-based butter and vegan cheese or nutritional yeast for a fully vegan dish. For the vegetarian version, dairy cream, butter and egg tagliatelle work beautifully. Pappardelle or fettuccine can replace tagliatelle.
Storage & Make-ahead
Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat thoroughly until piping hot, adding a splash of water or cream to loosen the sauce.
Nutritional Highlights
Mushrooms provide B vitamins, copper and other micronutrients, with amounts varying by species and growing conditions. Mushrooms and pasta contribute dietary fibre, with wholegrain pasta offering a higher-fibre alternative. Combining three mushroom varieties, herbs and aromatics introduces a range of naturally occurring plant compounds.
Allergen Information
Contains gluten when made with wheat pasta. The vegetarian variation contains milk and may contain egg. Check packaged plant-based products for additional allergens, including soya.
