I must have been a hobbit in another life. I love walking barefoot, I’m fond of things that grow (it kills me not having a garden!) and I’m crazy about mushrooms.
Guys, I just can’t get enough of mushrooms. Seriously. I might need intervention…
… or I could just live with this (delectable) addiction 😉
75g tagliatelle, dry
30g shiitake mushrooms
30g baby button mushrooms
30g chestnut mushrooms
1 tsp vegan margarine
For the sauce:
1 tbsp flour/corn flour
1 tbsp vegan margarine
250ml nondairy milk (I used rice milk)
1 fat garlic clove, crushed
a few tablespoons of the pasta cooking water
salt and pepper
1. Cook the pasta according to package instructions. Chop and slice the mushrooms.
2. Melt the margarine over medium heat. When the pan is hot, cook the mushrooms for a few minutes until they have slightly shrunk and browned on all sides. Set aside.
3. For the sauce, melt the margarine in a small saucepan, then add the (corn)flour to make a roux. Add the garlic. Gradually pour in the non-dairy milk and a few tablespoons of the pasta cooking water and whisk vigorously to combine all the ingredients. When the sauce starts to boil, lower the heat and keep whisking until the sauce starts to thicken, then take it off the heat.
4. Mix the sauce and the mushrooms in the tagliatelle. Serve immediately and enjoy 🙂