Ribbon pasta with mushroom cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 500 g mushrooms, e.g. button mushrooms, porcini mushrooms, chanterelles, etc.
• 2 onions
• 1 garlic clove(s)
• 100 ml vegetable stock
• 100 ml white wine
• 250 ml soy cream (Soy Cream Cuisine)
• 1 tsp lemon juice
• 1 tsp white wine vinegar
• 1 tsp mustard
• salt and pepper
• n. B. Sauce thickener
• some parsley
• some rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan, mushrooms, simple, wine sauce

Cook the tagliatelle noodles according to the package instructions. Clean the mushrooms and cut them into bite-sized pieces. Don’t make them too small, as they will still lose volume. Chop or finely chop the onions and garlic. In a pan with a little rapeseed oil, first sauté the onions and garlic slowly over low heat. When the onions become translucent, add the mushrooms. The type of mushrooms you use is up to you; I just wouldn’t choose mushrooms that have a very strong flavor. If you have one, cover the pan with a lid so that the resulting liquid stays in the pan. Simmer the vegetables over low heat until the mushrooms have lost about 1/3 of their original volume. Then deglaze the vegetables with vegetable stock and white wine and let simmer for a few moments. Then add the soy cream and season to taste with lemon juice, vinegar, mustard, pepper, and salt. I also added a little sauce thickener to make the consistency even creamier. Serve the tagliatelle with mushroom cream sauce garnished with fresh parsley.