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
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