Creamy Mushroom Tagliatelle

Servings: Serves: 4

Nutritional Information:

Per serving (229g)

Calories 221, Fat 6.2g, Saturates 0.9g, Carbohydrate 33g, Sugars 2.6g, Fibre 3g, Protein 11g, Salt 2.3g


Ingredients

Method

1

To make the sauce, add the dried mushrooms, vegetable stock and soy sauce to a saucepan and bring to the boil. Once boiling, remove from the heat and leave to soak for 15 minutes.

2

Whilst the dried mushrooms are soaking, heat 1 teaspoon of the olive oil in a frying pan over a medium-high heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion starts to soften.

3

Transfer the onion, garlic, dried mushrooms, vegetable stock, soy sauce and silken tofu to a blender, and blend until smooth and creamy.

4

In a saucepan, warm the remaining teaspoon of oil over a medium-high heat and add the mushrooms. Cook for 3-4 minutes until the mushrooms are cooked through. Then add the spinach, creamy sauce and tagliatelle to the pan. Mix well, heat for 3-4 minutes and then season to taste, before serving.

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