Creamy Vegan Meatball and Mushroom Tagliatelle - Lucy & Lentils
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients
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Cooking tools:
- Skillet
- Pot
- Colander
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Plate
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
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