RecipesPasta & Co

Tagliatelle with Mushrooms and Cream

by Micaela Harrasser

Today I am sharing this super quick and easy, yet delicious and nourishing pasta sauce! I know, another gem for you 😉 this vegan  sauce has tasty mushrooms soaked in tasty crem. You’ll love it!

Make sure to use tasty mushrooms (even dry ones are fine), like porcini! You can also swap vegan cream with dairy cream, and to add extra flavor, grate some fresh parmigiano on top at the end! Enjoy!

[ratings]

Tagliatelle with Mushrooms and cream

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 180g egg pasta of choice 
  • 100g fresh mushrooms
  • 1 garlic clove
  • Extra virgin olive oil
  • Salt and pepper a pinch
  • parsley leaves chopped
  • 100g vegan cooking cream (I like Alpro)

Instructions

  1. First, place a big pot with water to boil for the pasta.
  2. On a small pan, heat some oil and the garlic clove while you chop the mushrooms.
  3. Add the mushrooms and cook until tender stirring occasionally, about 10 minutes. 
  4. While the mushrooms cook, once the pasta water starts boiling, add the pasta.
  5. Once the mushrooms are done, turn off the heat and add the parsley, cream, salt and pepper.
  6. Mix, adjust seasoning if needed and set aside until the pasta is ready.
  7. Add the pasta to the sauce, mix and dish out. Enjoy!

Notes

Storage: it's best to eat the sauce fresh. To reheat it, if you can add extra cream or a dash of milk.

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