Vegan creamy garlic mushroom tagliatelle • Sauté chestnut/portobello/oyster mus…
Vegan creamy garlic mushroom tagliatelle ???
Sauté chestnut/portobello/oyster mushrooms in coconut oil and garlic for 15 minutes on medium heat. Add chopped parsley and cook for a further 2 minutes. Slowly add vegan cream (I used a carton of alpro single cream) until it’s all mixed together. I added some almond milk as well to make it go a bit further. Boil your favourite pasta (I used 500g tagliatelle) and mix together with sauce. Season with plenty of pepper and voila the yummiest creamy mushroom vegan pasta ?. (This served 5 people)