Vegan Spinach Tagliatelle with Mushroom Stroganoff | Recipe | Zucker&Jagdwurst

Name: Vegan Spinach Tagliatelle with Mushroom Stroganoff | Recipe | Zucker&Jagdwurst
Total time: 50 min
Ingredients: For the plain pasta:; 200 g (1.25 cup) semolina; 50 g (0.33 cup) flour; 100 ml (0.4 cup) water; For the spinach pasta:; 250 g (2 cups) flour; 100 ml (0.4 cup) spinach juice (from approx. 400 g / 14 oz juiced fresh spinach); For the mushroom stroganoff:; 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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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.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.

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Ingredients

For the plain pasta:
200 g (1.25 cup) semolina
50 g (0.33 cup) flour
100 ml (0.4 cup) water
For the spinach pasta:
250 g (2 cups) flour
100 ml (0.4 cup) spinach juice (from approx. 400 g / 14 oz juiced fresh spinach)
For the mushroom stroganoff:
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