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Oyster Mushroom Steak Tagliatelle

No meat, no problem! With this oyster mushroom steak tagliatelle, you can take part in National Vegetarian week without sacrificing your protein intake.

From the 15th till the 21st of May the UK celebrates National Vegetarian Week! This the perfect opportunity to try going meatless, even if it's only for 7 days. Not only will you realise that a vegetarian diet is a lot easier to stick to than you think, but also that it can be extremely delicious!

Many vegetarians struggle with their protein intake after they stop eating meat. Vegetarian meat alternatives can be very expensive, hard to find or overly processed. Some people also just don't like the way it tastes!

That's why our Cauliflower & Lentil Tagliatelle is the perfect way to incorporate protein into your dishes, without needing to add any meat. (It has16 grams of protein per 100 grams!) It's the easiest swap ever with absolutely no compromises on flavour!

The oyster mushrooms also create a beautiful topping for the simple pasta base and they can be seasoned just like a steak! Plus, their chewy texture adds to the meat-like experience, making this recipe the ideal protein-packed pasta dish without the need for any animal products or processed alternatives.


Serves 2

4 oyster mushrooms

1/2 tbs granulated garlic

1/2 tbs piri piri seasoning

1/2 tbs thyme

2 handfuls of kale

2 cloves of garlic (minced)

Olive oil

Sunny & Luna Cauliflower Tagliatelle

Salt and pepper


  1. Heat the olive oil in a frying pan over a medium heat and add mushrooms.

  2. Cook for a few minutes, then add a second pan on top.

  3. Press on the pan evenly and cook for a few minutes.

  4. Remove the top pan. Sprinkle granulated garlic and seasoning over the mushrooms.

  5. Flip mushrooms over and season the other side. Keep flipping over every once in a while until mushrooms are golden brown. Remove from heat.

  6. Heat oil in another pan. Add kale and minced garlic and cook until wilted.

  7. Bring a pot of salted water to a boil. Once boiling, add the tagliatelle and bring back to the boil.

  8. Boil the taglietelle for 3 minutes.

  9. Drain the taglietelle and add it to the pan with the kale. Add seasoning and a bit of oil. Toss through.

  10. Serve pasta in 2 bowls. Add the mushroom steaks on top.


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