Tagliatelle with mushroom cream

Ingredients for 4 servings:

• 250g tagliatelle
• 1 onion(s)
• 1 garlic clove(s)
• ½ lemon(s)
• 400 g mixed mushrooms (oyster mushrooms, brown and white mushrooms)
• 75 g soy sour cream (sour cream alternative)
• 2 sprigs of tarragon
• 3 sprigs of parsley
• Yeast flakes as desired
• salt and pepper
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan

Finely chop the onion and garlic. Remove the stems from the herbs and chop finely. Cook the pasta according to the package instructions. Cut the mushrooms into bite-sized pieces. Sauté the onion and garlic in a little oil until translucent. Then add the mushrooms. When the mushrooms begin to release water, season with salt and pepper. Then add the lemon juice and the soy sour cream. Stir in the herbs and remove the pan from the heat. Cover and let stand for about 5 minutes. Season with nutritional yeast, if desired. Serve with the pasta. Experiment with the mushrooms. Use king oyster mushrooms, chanterelles, or porcini mushrooms if they’re in season.