I cooked this last night and there was easily enough for two portions, but of course I greedily gobbled a second bowl! There’s something irresistible about garlic mushrooms, wouldn’t you agree? And who doesn’t love a creamy, comforting pasta, especially in these uncertain times. This super creamy, super moorish dish is a one pot, so there aren’t many dishes to wash afterwards – which is always a plus, if like me during lockdown you can’t seem to get your kitchen clean for more than 5 minutes – and is easy to make with only a few simple ingredients.
The Ingredients
- 150g mushrooms – leave in sunlight for a couple of hours to add vitamin D!
- 4-5 garlic cloves
- 1 small onion – I like to use red onion to ramp up the anti-oxidants
- 6 balls of tagliatelle – or bung in whatever pasta you have on hand
- 3 cups almond milk – or any plant milk really, I’ve made it with oat and coconut milk and it’s yummy with them all!
- 1 veggie stock cube
- Black pepper
- Chilli flakes
- A splash of olive oil, though you can use water if you prefer as a healthier option
The Method
Finely chop your onion, slice your mushrooms, then fry in a small splash of olive oil, or water if you prefer, for a few minutes in a medium sized pan. Once soft, add in the minced garlic and fry a few minutes longer.
Then introduce three cups of plant milk of your choice – I love almond and coconut the best – a veggie stock cube, some black pepper, a pinch of chilli flakes, and your tagliatelle balls. Bring to the boil and turn down to simmer for 15 minutes or until your pasta is al dente and the liquid is mostly absorbed, stirring occasionally.
If you like spice add some more chilli flakes and serve with fresh parsley or basil sprinkled on top. This dish is great served with my juicy tomato salad as a side, and why not seal your meal with my yummy pancakes for dessert?
Let me know if you try this dish and how you found it!
Sending lockdown love to everyone, V x
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