Meatball Pasta With Mushroom

 

INGREDIENTS

250 g mushrooms

1 tsp garlic powder

1 tbsp vegan butter

250 ml oatly cream substitute for single cream

5 tagliatelle nests around 160g

2 tbsp tamari sub for soy sauce

1 tsp Dijon mustard

1 tsp dried parsley

1 tsp dried sage

Really generous pinch of salt and pepper

100 ml pasta water

DIRECTIONS

Get a pot of water on to boil, season heavily with salt and add the tagliatelle

Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs

Fry on medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavor)

After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard

Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs

Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving.