Italy’s Tadzio Pederzolli has become a social media sensation, creating plant-based dishes that breathe new life into classic Italian cuisine.

As one of Italy’s top food influencers, his impact reaches far beyond his colorful Instagram feed. He’s also the chef at a buzzing Milan restaurant and the mastermind behind a pop-up cooking school.

Now, he’s sharing our favorite creation: tagliatelle with white ragù. Tadzio’s ragù brings together earthy mushrooms and savory plant-based mince, all wrapped in a silky soy cream sauce. A touch of nutmeg adds a cozy warmth, while lemon zest delivers a bright, refreshing kick that cuts through the richness.

This dish is a fresh take on Italian comfort food, infused with the bold, vibrant flavors that define Tadzio’s approach to plant-based cooking.

It’s simple… yet totally next level.

Tagliatelle with white ragù

Ingredients: 

  • 1 pack of plant-based mince
  • 1 leek
  • 1 carrot
  • 3.5 oz (about 1 cup) champignon mushrooms
  • 7 oz (about 2 cups) egg-free tagliatelle
  • 3.5 oz (about 1/2 cup) soy cream
  • Nutmeg to taste
  • 1 tbsp. nutritional yeast
  • Zest of 1 lemon
  • Pepper to taste
  • Parsley for garnish
  • Garlic and rosemary to taste

Directions:

  1. Sauté finely chopped leek and diced carrot, then add thinly sliced mushrooms to create the ragù base.
  2. Blend half of the sautéed vegetables with soy cream, nutmeg, nutritional yeast, and olive oil until smooth.
  3. Cook the plant-based mince with garlic, olive oil, and rosemary, removing the rosemary once cooked.
  4. Stir the mince into the ragù, incorporating the creamy sauce.
  5. Cook the tagliatelle until halfway done, then transfer it to the pan with the ragù to finish cooking risotto-style.
  6. Garnish with olive oil, pepper, lemon zest, and parsley before serving.

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