Creamy coconut mushrooms sauce with Tagliatelli

Gluten-free & Vegan

Step into the world of simplicity with our Easy Vegan Creamy Mushroom Pasta – a delightful dish that effortlessly brings together a medley of mushrooms, gluten-free tagliatelle, and a luscious coconut milk sauce. This recipe not only satisfies your taste buds but also embraces the ease of a quick, vegan lunch.

In the hustle of a busy day, this recipe shines as an easy-to-make vegan lunch option. With minimal ingredients and straightforward steps, it's a testament to the simplicity and deliciousness that a plant-based meal can offer.

As you savor each forkful of our Creamy Mushroom Pasta, relish in the fact that simplicity can be truly delightful. This easy, vegan lunch not only caters to gluten-free preferences but also showcases the wholesome goodness of mushrooms enveloped in a coconut milk embrace. A testament to the joy of uncomplicated, plant-based cooking

So, let's get cooking and start this culinary adventure!

Yield 4

Author Thedashiway

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

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Creamy coconut mushrooms sauce with Tagliatelli

Indulge in simplicity with our Easy Vegan Creamy Mushroom Pasta – a delicious blend of assorted mushrooms, gluten-free tagliatelle, and velvety coconut milk. Elevate your lunchtime with this effortlessly vegan and gluten-free delight, proving that easy cooking can be both tasty and nourishing.

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Ingredients

Ingredients

• 300 grams gluten-free Tagliatelle (e.g., Barilla)
• 250 ml Coconut milk
• 200 grams variety of mushrooms of your choice
• 1 tbsp Olive oil
• 1 tsp Agave syrupe (optional)
• Salt, to taste
• 2-3 tsp vegan broth
• 1 Onion
• 30-40 grams grilled pine nuts
• Fresh Parsley
• Vegan Parmesan (can be added into the sauce and on top)

Instructions

Instructions

1. Prepare the gluten-free Tagliatelle according to the package instructions. Cook until al dente, then drain and set aside. I n
2. In a pan, heat 1 tablespoon of olive oil. Add finely chopped onions and sauté until translucent. Add the variety of mushrooms and cook until they release their moisture and become golden brown.
3. Pour in the coconut milk and vegan broth. Stir well, allowing the flavors to meld. Season with salt to taste. Let it simmer for a few minutes until the sauce thickens slightly.
4. Add the cooked gluten-free Tagliatelle to the creamy mushroom sauce. Toss and coat the pasta thoroughly with the sauce, ensuring an even distribution of flavors.
5. Sprinkle grilled pine nuts over the pasta for a delightful crunch. Garnish with freshly chopped parsley to add a burst of freshness.
6. If desired, mix vegan Parmesan into the sauce for added creaminess. You can also sprinkle more vegan Parmesan on top for an extra layer of savory goodness.
7. Plate the Creamy Vegan Mushroom Pasta, and savor each bite of the rich, flavorful combination of mushrooms, coconut milk, and perfectly cooked gluten-free Tagliatelle.

Nutrition Facts

Calories

600

Fat

35 g

Sat. Fat

15 g

Carbs

70 g

Fiber

8 g

Sugar

5 g

Protein

15 g

Sodium

450 mg

Nutritions are calculated per portion. These values provide an estimate for each serving when the entire recipe is divided into two portions. Keep in mind that the nutritional content may vary based on specific product brands and quantities used. For precise nutritional information, refer to product labels or consult a nutritionist.

https://www.thedashiway.com/dinner/creamy-mushroomsauce

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