Vegan Spinach Tagliatelle with Mushroom Stroganoff | Recipe - Zucker&Jagdwurst
Making pasta at home is easier than you think – we tested a pasta maker and serve vegan spinach tagliatelle with mushroom stroganoff. Get the recipe here.
Ingredients
- 200 g (1.25 cup) semolina
- 50 g (0.33 cup) flour
- 100 ml (0.4 cup) water
- 250 g (2 cups) flour
- 100 ml (0.4 cup) spinach juice (from approx. 400 g / 14 oz juiced fresh spinach)
- 400 g (14 oz) fresh mushrooms (e.g. oyster mushrooms and button mushrooms)
- 2 onions
- 1 garlic clove
- 2 tbsp flour
- 300 ml (1.25 cup) vegetable stock
- 1 tbsp mustard
- 5 tbsp vegan sour cream (or vegan cream cheese)
- salt
- pepper
- parsley for serving
- vegan Parmesan cheese for serving
- vegetable oil for frying
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