Mushroom tagliatelle in creamy sauce

Plant-based comfort food at its best, because eating more plants is good for gut health.

This delicious meal is ready in less than 30 minutes!

Ingredients

  • 250-300 gram mushrooms / champignon
  • 10 small or 5 large shallots, finely chopped
  • 2 cloves garlic, finely chopped2-3 t
  • bsp good butter
  • Splash of vegetable oil
  • 2.5 dl cream, dairy or plant based (not low fat as sauce will separate)
  • 1 tbsp dried parsley – fresh is also good
  • 1 teaspoon garlic powder
  • 1 stock cube
  • Salt, pepper to taste
  • Fresh tagliatelle – cooked according to instructions
  • To serve: Parmesan cheese, grated

Method

Heat the butter in a deep frying pan. Add mushrooms and cook until golden, remove from pan. Add a cooking oil, then shallots and garlic and stir until softened. Return the mushrooms to the pan.

Add cream, stock cube, garlic powder and parsley. Season with salt and pepper. Let simmer on low heat until the sauce thickens.

Serve with tagliatelle and grated parmesan cheese.

PS while I normally pride myself in taking my own photos, I managed to delete this one while editing … So, photo credit: Unsplash, Gabriella Clare Marino & Jason Leung.

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