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Tagliatelle with creamy mushroom sauce
This wonderfully creamy pasta with mushrooms and sage is the ultimate comfort food. Make your own creamy sauce from roasted walnuts and vegan cream!
- Preparation Time: 15 minutes
- Total Time: 15 minutes
Ingredients
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100 gwalnuts
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200 mlvegan cream for example oat or soy
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1 tbspoil
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1onion
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2garlic cloves finely chopped
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200 gmixed mushrooms or sliced mushrooms
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5 gthyme
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5 gsage
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400 gspinach optional
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300 gpasta of your choice E.g. tagliatelle. Make sure it is vegan!
Instructions
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Roast the walnuts in a dry frying pan.
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Put ¾ of the nuts in the food processor and blend together with the vegan cream into an even mass.
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Remove the stems from the sage and thyme and finely chop the leaves.
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Sauté the onion with a little oil or margarine in a pan.
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Add the finely chopped garlic and add the mushrooms with the thyme and sage.
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Turn the heat up a little and fry for 3 minutes, until the mushrooms start to lose moisture.
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Turn the heat low and let it cook gently for 10 minutes.
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Add the walnut cream, spoon through and let it simmer gently for another 3 minutes. At this moment also add the spinach, should you be using this.
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Prepare the pasta according to the instructions on the packaging.
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Serve the pasta with the cream sauce and garnish with the reserved walnuts. Sprinkle some lemon juice or vegan cheese over it if desired.
