Tagliatelle In A Vegan Garlic Courgette Cream With Tender Chestnut Mushrooms & Roasted Cherry Tomatoes

This here recipe is as quick and easy as it is mouthwaterin’ good! In less than 20 short minutes, y’all can rustle up the creamiest, freshest, and flavor-packed pasta dish smothered in a rich garlic courgette cream, topped with tender chestnut mushrooms and roasted cherry tomatoes.

The moment I got wind of this courgette cream pasta sauce, I knew I had to give it a whirl! I take delight in crafting creamy vegan sauces and dips from the most surprising and unlikely ingredients.

Now if y’all have savored my Buffalo tofu chicken sandwich or spinach ricotta lasagne, you’ll know what I’m talkin’ about!

I’m quite partial to roasted courgette and garlic, so my expectations were sky high for this new creamy blend.

And lawdy, it sure did not let me down! Turns out courgettes make for the most rich ‘n creamy sauce that maintains a freshness all at once.

If ya happen to whip up this recipe at your homestead be sure to tag your snapshot #myvibrantkitchen on Instagram. I can’t get enough of seeing all your beautiful recreations.

And don’t ya forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries delivered straight into your inbox.

Tagliatelle In A Vegan Garlic Courgette Cream With Tender Chestnut Mushrooms & Roasted Cherry Tomatoes Recipe

Tagliatelle In A Vegan Garlic Courgette Cream With Tender Chestnut Mushrooms & Roasted Cherry Tomatoes

Preparation Time

10 minutes

Cooking Time

10 minutes

Total Time

20 minutes


2-3 people


  • 1 courgette
  • 3 large garlic cloves
  • 3 Tbsp olive oil
  • Pepper & salt for seasoning
  • 2 Tbsp nutritional yeast flakes
  • 100 ml non dairy milk (Soy milk used in this recipe)
  • 2 Tbsp lemon juice
  • ⅛ tsp ground black pepper
  • ⅛ tsp salt
  • Pinch of nutmeg
  • Pinch of Xanthan gum (optional for thickening)
  • 125 g small chestnut mushrooms
  • 150 g cherry tomatoes
  • 250 g tagliatelle


  1. Cut the courgette into slices and roughly chop the garlic cloves. Then fry both in 1 Tbsp olive oil in a frying pan and season with pepper and salt.
  2. Once the courgette is fully cooked and the edges are starting to brown, transfer both to a blender or food processor.
  3. Add the nutritional yeast, non dairy milk, lemon juice, pepper, salt, nutmeg, the remaining 2 Tbsp olive oil and Xanthan gum (if using). The Xanthan gum will help the sauce thicken but is not essential. Blitz until you have a smooth and creamy sauce.
  4. Roughly chop the chestnut mushrooms into slices and fry them, along with the whole cherry tomatoes, in the frying pan until tender. Season with pepper and salt.
  5. Meanwhile, cook the pasta until al dente, drain it and then mix with the courgette cream sauce. Top with the mushrooms and tomatoes before serving. Enjoy!

Besides the recipe I just shared with you, there are many more mouth-watering and healthy dishes that you can try.

You might want to indulge in my Vegan Buffalo Tofu Chicken Sandwich recipe which is just as flavor-packed and satisfying as it sounds.

For something a bit heartier, give my Vegan Red Lentil Nut Roast With Hot Cranberries recipe a try.

If you’re looking for a unique centerpiece for your next dinner party, nothing beats my Vegan Festive Black Risotto Stuffed Pumpkins recipe.

And if you need something light and refreshing yet full of rich flavors, check out My Balsamic Glazed Brussels Sprouts With Pomegranate And Toasted Walnuts recipe.

Each of these recipes showcase the variety and tastiness vegan cooking has to offer! Happy cooking!

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