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Vegan Creamy Mushroom Pasta

360 cal - 22g carbs - 5g protein - 4g sugar - 8g fibre - 32g fat

  • 1 pack Eat Water Tagliatelle
  • 1 tbsp olive oil
  • 1 tbsp light butter
  • 1 tsp chopped garlic
  • 1/2 onion chopped
  • 1 cup chopped mushrooms
  • 150ml vegan cream
  • Chopped Parsley

  1. In a deep frying pan, heat some olive oil, add the butter, and once melted, add the garlic and onions. Cook until the vegetables have softened.
  2. Add the mushrooms and cook for around 10 minutes; add the cream and cook for another 10 minutes. Season to taste
  3. Add the pasta and chopped parsley. Cook for around 10 minutes.
  4. Serve, top with more parsley, and enjoy!

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