Creamy Tofu Garlic Mushroom Tagliatelle

One of our favourite parts of summer turning to fall is the return of hearty noodle dishes like this creamy tofu garlic mushroom tagliatelle.

Many creamy vegan pasta dishes rely on soaked and blended cashews for that coveted silky texture. Luckily, you don’t need cashews for this creamy tofu garlic mushroom pasta. In fact, the entire dish is nut-free.

Believe it or not, this recipe comes together in about 30 minutes. But, don’t let the simplicity fool you into believing this is just another pasta dish. The combination of garlic, white wine, shallots, and fresh thyme will make your kitchen smell like heaven.

If you know us, you know we’re big on pasta; join us in making this cozy, comforting and perfectly suited recipe for a fall dinner at home.

Our tagliatelle range is 100% plant-based and organic, buy direct for next day delivery.

The Method

  • Warm 1 teaspoon of olive oil in a large skillet over low heat. Add the minced garlic and sauté until fragrant and light golden, about 4 minutes. Pour in 1 cup of white wine and increase the heat slightly. Bring the wine to a gentle simmer and cook for 10 minutes, stirring occasionally.
  • Drain the liquid from the carton of Silken Tofu. Place the tofu in a blender along with the nutritional yeast and salt. Pour the reduced wine/garlic mixture into the blender and pureé. This shouldn’t take long, as the tofu is very soft and silky. Pour the sauce back into the skillet and warm over low heat. Stir in the remaining ¼ cup of white wine and continue to cook for 3 to 4 minutes, until the sauce is thick.
  • Meanwhile, bring a pot of water to boil to cook the pasta. When the water has reached a boil, add a lot of salt (a tablespoon should do it), then pour in the pasta. Cook the pasta according to the package directions. Drain, but don’t rinse the pasta with cold water. Rinsing will wash away all of the starch that allows the sauce to cling to the noodles.
  • While the pasta is cooking, prepare the mushrooms. Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. Sprinkle in the fresh thyme and cook for 1 minute more. Remove from heat.
  • Pour the drained pasta into the skillet to join the sauce. Toss to coat the noodles in the sauce.
  • Use a slotted spoon to transfer the cooked mushrooms to the pasta, leaving behind any liquid the mushrooms released in the cast iron skillet.
  • Divide the creamy garlic mushroom pasta between four bowls and garnish with fresh thyme. Enjoy warm.


  • 2 teaspoon of olive oil, divided
  • 6 garlic cloves, minced
  • 1 1/4 cup dry white wine, divided
  • 1 package Silken Tofu
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1 large shallot, minced
  • 1 pound of crimini/baby bella mushrooms, stems removed, sliced into thick ½-inch pieces
  • Fat pinch of salt and black pepper
  • 1 tablespoon fresh thyme leaves (plus more for garnish)
  • 400g Wellside vegan tagliatelle

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