JVS - Jewish, Vegan, Sustainable

Name: JVS - Jewish, Vegan, Sustainable
Ingredients: 275 g dried tagliatelle; 1 tbsp olive oil; 200 g brown chestnut mushroom, sliced; 4 baby courgettes or 1 medium, sliced into ribbons using a peeler; ½ small lemon, a grating of zest and a squeeze of juice; 3 tbsp vegan creme fraiche; 10 g vegan parmesan; 5 fresh chives, chopped; a small handful of basil leaves, large leaves torn; a small handful of pistachios, roughly chopped

www.jvs.org.uk

Jewish Vegan Society - Promoting Jewish veganism and sustainability

View full recipe on www.jvs.org.uk

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Ingredients

275 g dried tagliatelle
1 tbsp olive oil
200 g brown chestnut mushroom, sliced
4 baby courgettes or 1 medium, sliced into ribbons using a peeler
½ small lemon, a grating of zest and a squeeze of juice
3 tbsp vegan creme fraiche
10 g vegan parmesan
5 fresh chives, chopped
a small handful of basil leaves, large leaves torn
a small handful of pistachios, roughly chopped

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JVS - Jewish, Vegan, Sustainable

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