30-Minute Meals, Dinners, Mains, Pastas, Single Servings, Vegan, Vegetarian
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Tagliatelle with Watercress and Mushroom Sauce


I made this recipe for the first time yesterday, and I will tell you, the first time was a charm! I used half zucchini “noodles” for a boost of veggies, which—paired with the mushroom sauce—created a perfect balance of savory and fresh in the dish. And I found that the watercress really “springed” it up, as anything green usually does.

You might be a little wary of the lavender, but worry not. It’s very subtle, and adds a delicious warmth to the flavor.

Happy cooking!

Tagliatelle with Watercress and Mushroom Sauce
Single Serving | Vegan (w/options)
Prep time: 
10 min | Cook and serve time: 20 min


Plus, one chicken breast.

1-1/2 cup loosely-packed watercress, trimmed
1 zucchini, 1/2 peeled into ribbons and 1/2 chopped
1 chicken breast, sliced into 1-inch pieces (vegan option: omit)
1/2 cup dried tagliatelle
2 teaspoons butter (vegan option: non-dairy butter)
3 mushrooms, sliced
3 cloves garlic, sliced
1/4 cup stock
1 teaspoon minced thyme
1/3 cup plain Greek yogurt (vegan option: make a half batch of this cashew cream recipe)
1/4 teaspoon dried lavender
Salt and black pepper, to taste


  1. Trim and rinse watercress.
  2. Use a potato peeler to create pasta-like zucchini ribbons. Peel until you start to see the seeds, then chop remaining zucchini into small pieces.
  3. Prepare cashew cream if using that vegan option.
  4. Prepare chicken breast.
  5. Prepare mushrooms.

Cook and serve: 

  1. Prepare pasta according to package’s directions.
  2. In a medium skillet over medium-high heat, cook chicken pieces until no longer pink inside, 3 to 5 minutes. Remove from skillet, set aside.
  3. Slice garlic.
  4. In the same skillet you used for the chicken, melt butter. Add sliced garlic, mushrooms, and chopped zucchini, and cook until lightly browned, 5-7 minutes.
  5. Reduce heat to low, then pour in stock and thyme. Stirring occasionally, cook for 3 to 5 minutes, just to allow the flavor of the thyme to “blossom.” Remove from heat.
  6. Stir in Greek yogurt and lavender.
  7. Add pasta and zucchini ribbons to skillet, stir to coat.
  8. Fold in watercress, add chicken, then pour onto a plate to serve.
  9. Season with salt and pepper, to taste.
Tagliatelle with Watercress and Creamy Mushroom Sauce

Tagliatelle with Watercress and Mushroom Sauce


  1. Pingback: Meal Plan #3 | Single Servings

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