Easy Cheezy Mushroom Tagliatelle

Super simple
Super simple
Super simple
Super simple
0:20 m

What better way to show off our BOSH! Ultimate Cheeze Sauce than a decadent but super speedy pasta dish? Combining portobello mushrooms, cavolo nero and ribbons of tagliatelle, this vegan take on an Italian classic is an ideal quick dinner dish after a long day.

Start cooking ➞




For the pasta

<item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>200g portobello mushrooms<item-todo-done><item-todo-done>1 270g jar BOSH! Ultimate Cheeze Sauce<item-todo-done><item-todo-done>2 tsp plant-based crème fraîche<item-todo-done><item-todo-done>85g cavolo nero<item-todo-done><item-todo-done>220g tagliatelle<item-todo-done><item-todo-done> squeeze of lemon juice<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

To serve

<item-todo-done> plant-based parmesan<item-todo-done>

Before you start

1 large frying pan | 1 sauce pan

For the pasta sauce

  • Chop the portobello mushrooms into long chunky strips and roughly shred the cavolo nero.
  • Place a large frying pan over a medium heat and add a generous glug of olive oil.
  • Throw the mushrooms into the pan and stir for 5 minutes until they begin to soften.
  • While the mushrooms are cooking finely chop the garlic and add it to the pan.
  • Grab the BOSH! Cheeze sauce and pour it over the mushrooms.
  • Fill the jar with a splash of warm water and shake.
  • Pour the warm water into the pan along with 2 tablespoons of plant-based creme fraiche and stir to combine.
  • Season with salt & pepper and a squeeze of lemon juice.
  • Leave the sauce to cook for 5 - 10 minutes until hot.

Cook the pasta

  • Bring a pan of salted water to the boil and cook the tagliatelle as per the instructions on the pack.
  • Add a splash of the pasta cooking water to the sauce to loosen, then using kitchen tongs remove the cooked pasta from the pan and drop it straight into the Cheezy sauce along with the cavolo nero.

Season and serve

  • Stir everything together and serve with grating of plant based parmesan and a sprinkle of black pepper.
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