Easy Cheezy Mushroom Tagliatelle — a plant-based Italian recipe by BOSH!
Jump to recipeMore Italian recipes →More Dinner recipes →

Easy Cheezy Mushroom Tagliatelle

This one gets made on repeat in our kitchens, especially on those weeknights when you want something that feels proper indulgent but takes no time at all. Chunky portobello mushrooms, silky cheeze sauce, and ribbons of tagliatelle all come together in one pan. It's rich, savoury, and honestly a bit addictive. The cavolo nero adds this lovely earthy bite that cuts through the creaminess perfectly. Trust us, once you've made this you'll be putting it in your regular rotation.

Cook: 20 min
Serves 4

Before You Start

  • Large frying pan
  • Large pan for pasta
  • Kitchen tongs

Ingredients

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

Method

1

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.
2

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.
3

Season and serve

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

Tips & Variations

  • Use a hot pan: We find the mushrooms go much better when the pan is properly hot before they go in. It stops them steaming and gets them nicely golden instead.
  • Swap the greens: Cavolo nero is our go-to but if you can't find it, kale or even spinach works really well here. Spinach will wilt down super fast so throw it in right at the end.
  • Save your pasta water: If the sauce feels a bit thick once the pasta is in, a splash of starchy pasta water loosens it up perfectly and makes the whole thing even silkier.

Why This Works

The trick is letting the mushrooms get a proper head start in the pan before anything else goes in; you want them to soften and take on a bit of colour, which builds loads of flavour. Then the BOSH! Cheeze sauce goes in and just coats everything beautifully. It's simple, but that sequence really makes the difference.