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Ingredients for 4 servings:
- 40 dkg tagliatelle
- 2 tbsp olive oil
- 4 cloves garlic
- 1 onion
- 40 dkg mushrooms (Agaricus)
- 30 dkg of baby spinach
- 2 dl rice cooking cream
- 1-2 teaspoons of gluten-free soy sauce
- squeezed juice of a lime
- freshly ground black pepper
For serving:
- 8 dkg roasted pine nuts
- 1 tsp smoked red paprika
- 1 bunch of chopped parsley
- 15 dkg grated vegan cheese
Preparation:
- Heat the olive oil in a pan and toss in the sliced mushrooms.
- Fry on high heat for a few minutes to get a golden brown color.
- Then add the chopped onion, garlic and stir for a few times.
- Then lower the temperature and pour in the rice cream.
- Stir in the soy sauce, the smoked paprika and lime juice.
- Add the baby spinach and cook for 5 minutes.
- Meanwhile, boil the pasta in hot, salted water then drain.
- Serve it with the sauce.
- Sprinkle the dish with the roasted pine nuts, smoked paprika and grated vegan cheese.
Enjoy!
