Recipe
Vegan Creamy Mushroom Pasta
360 cal - 22g carbs - 5g protein - 4g sugar - 8g fibre - 32g fat
Ingredients:
Preparation:
Ingredients:
- 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
Preparation:
- 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.
- Add the mushrooms and cook for around 10 minutes; add the cream and cook for another 10 minutes. Season to taste
- Add the pasta and chopped parsley. Cook for around 10 minutes.
- Serve, top with more parsley, and enjoy!