This Vegan creamy tagliatelle is an easy and delicious pasta recipe with the creamy texture we love. Made with fresh, organic ingredients, this dish combines the rich, smoothness of a dairy-free sauce with the satisfying bite of perfectly cooked tagliatelle. It’s a perfect choice for a comforting meal. Besides, you can make this recipe gluten-free by using rice or corn flour-based pasta or a protein-rich version like lentil pasta, according to your preferences.

The most important ingredient in the recipe is mushrooms, which have heavy, warming, and grounding qualities. Mushrooms are considered tamasic, known for their calming and grounding effects.

Food energetics in Ayurveda rajasic and tamasic, refer to food items ability to stimulate or calm the body and mind. We need both of these energies to carry out our lives. Rajas equals action, tamas equals inaction.

When an organism performs activities and rest in harmony it is said to be in a sattvic state, the third dimension of the energetics.

Sattva is a given, inherent quality to all plants and animals, except humans. Sattva is a positive energetic stamp on rajasic and tamasic foods. Fresh, organic, local, and seasonal foods that have grown mature in their natural habitat contain it. This also should be in our guideline for choosing the healthy fruits and vegetables for us.

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Photo of Vegan creamy tagliatelle on a white plate decorated with flowers

Vegan creamy tagliatelle

It is an easy, vegan, and delicious pasta recipe with a creamy texture. You can make this recipe gluten-free by using rice or corn flour-based pasta or a protein-rich version like lentil pasta, according to your preferences.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch
Cuisine Ayurveda
Servings 2
Calories 759 kcal


  • 200 g mushrooms (champignons, oysters, maytake, etc.)
  • 2 tbsp coconut oil
  • 50 g almond/almond butter
  • 30 g tahini
  • 10 g nutritional yeast
  • 300 ml water/vegetable stock
  • 1 tsp Curcuma powder
  • 1-2 tsp curry paste/ curry powder
  • 1 clove garlic
  • 200 g tagliatelle (before cooking)
  • Sea or Himalaya salt to taste
  • pepper to taste


  • You can start soaking the almonds overnight to make it easier to mix and activate the enzymes in the nuts.
    If you have almond butter, use it as a quick alternative.
  • Add almonds, tahini, nutritional yeast, and water in a blender and mix it until you get a creamy texture like a cream sauce. Use more liquid if needed.
  • Clean and cut the mushrooms, heat a skillet, and fry them with coconut oil. Add curcuma, curry powder, and minced garlic for a great flavor.
  • Cook your pasta according to the package information and mix it with the sauce and mushrooms.
  • Sprinkle with fresh parsley or other fresh herbs available in your kitchen. Add extra nutritional yeast for a cheesy taste if you like it. Plus, you can benefit from their valuable vitamin B content.



The caloric value was calculated per serving.
Recommendations for doshas
Vata: Mushrooms are considered heavy for the digestive system and should be consumed in moderation. Preferably as lunch and together with spices that stimulate Agni (digestive fire). Pasta and nuts are a good choice for Vata Type. Especially in the winter, this dish can be comforting and grounding.
Pitta: This is an appropriate dish for lunch. Remove the garlic and use a mild curry instead of a spicy one.
Kapha: This dish could be cooked with gluten-free pasta or lentil pasta to avoid the heaviness. Using garlic and hot spices is very useful for Kapha and creates a balanced meal for this dosha as well. Eating a fresh salad with bitter herbs like chicory or arugula is also beneficial for Kapha.
This recommendation is only for lunch. Raw food should generally be avoided in the evening, according to Ayurveda teachings.
Keyword Pasta, Vegan

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