Wild Mushroom Tagliatelle with Fresh Parsley
Nutrition per serving
| Calories | 642 kcal |
| Protein | 21.5 g |
| Carbs | 85.8 g |
| Fats | 24.9 g |
| Saturated Fat | 8.5 g |
| Monounsaturated Fat | 4.9 g |
| Polyunsaturated Fat | 0.7 g |
| Sugars | 6 g |
| Fiber | 4.4 g |
| Sodium | 853 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Parsley | |
| Wild Mushrooms | |
| Vegetable Stock Cube | |
| Tagliatelle Pasta | |
| Creme Fraiche | |
| Lemon | |
| Vegan Parmesan Cheese | |
| Olive Oil |
Preparations
1. Peel/finely chop the onion and garlic.
1. Peel/finely chop the onion and garlic.
2. Finely chop the parsley.
3. Finely slice the mushrooms.
4. Grate the Parmesan cheese.
Cooking Instructions
1. To make the stock, in a jug, pour in 60ml of boiling water with the stock pot and stir to dissolve.
1. To make the stock, in a jug, pour in 60ml of boiling water with the stock pot and stir to dissolve.
2. In a medium frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion and cook for 2 minutes until softened. Add the garlic, mushrooms with a pinch of salt and pepper and continue to cook for a minute, then lower the heat to low.
3. Cook the pasta in a pot of lightly salted water according to package instructions until al dente.
4. Add stock and parsley to the mushroom mixture, stir, and then gently simmer for a few minutes
5. Stir in the crème fraiche, squeeze in a little lemon juice with a pinch of salt and pepper. Stir and continue to cook for a minute.
6. Add the drained pasta and gently mix to coat.
7. Serve in a bowl with a sprinkle of cheese over the top.