Mushroom Tagliatelle - Recipe

 

Mushroom Tagliatelle

I made a tagliatelle, with chestnut mushrooms and spinach. It is so much healthier than the original version. I used oatly milk & a mushroom stock for the creamy sauce and it was definitely not lacking in the creaminess and taste. Once everything is prepped,it is so quick and simple to make. The dish was garnished with pine nuts and roasted cherry tomatoes for added texture and colour.

Ingredients,

• 1 pack chestnut mushrooms (200g)
• 1 onion
• 4 cloves garlic
• 1 mushroom stock cube with 1 cup hot water
• 1 Cup of Oat Milk (Oatley)
• Knob of Butter or 1 tbsp grapeseed oil
• 1 tbsp of Flour
• 1 tsp Salt & pepper (to taste)
• 1 tsp of Paprika
• 1 lemon juiced 
• 100g Asparagus
• 100g Spinach
• 50g vine tomatoes
• 50g pine nuts
• 200g Tagliatelle

Method

1. Prepare the vegetables, wipe the mushrooms and thinly slice, slice the onion and crush the garlic.

2. Heat the frying pan, add the sliced onions, fry until golden, halfway through add the mushrooms, salt, and crushed garlic, stir fry and cook on high heat until mushrooms are golden.

3. Remove the mushrooms from the pan, in the same pan, add a knob of butter, when this has melted, add the sieved flour, stir for 1 minute until the mixture is slightly golden.

4. Add the stock, oat milk, and spices, simmer for about 10 mins and the sauce will thicken, you will notice the specs of oil on the surface.

5. Meanwhile, wash and pat dry the tomatoes, drizzle with olive oil, salt, and pepper, cook in the oven at 150 - 180 degrees for 10mins.

6.Cook the tagliatelle as per packet instructions.

7. Add the tagliatelle and mushrooms to the sauce, carefully stir and coat the mushrooms and tagliatelle.

8. Turn the heat off, add the lemon juice and spinach sprinkled with roasted pine nuts.

9. Serve with asparagus and roasted tomatoes and coconut bacon (optional)

Please Note:

Use plant-based milk without the xanthan gum and preservatives, as this makes the sauce gloopy. Stick to clean milk for recipes containing milk