Vegan tagliatelle pasta with chanterelles

Ingredients for 1 servings:

• 100 g tagliatelle, vegan
• 100 g chanterelles
• 75 ml rice cream (rice cream cuisine)
• 15 g parsley, fresh
• 10 g garlic
• 5 g vegetable stock powder
• some water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simply

Pour water over the pasta in the pan, turn the heat up to high, and add salt. While the water is slowly heating on the stove, peel the garlic and chop it into small pieces. Once the pasta water is boiling, turn the heat down a bit, add the pasta, and stir well to prevent it from sticking together. The water should simmer the entire time. While the pasta is cooking, pour the chanterelles into a colander and rinse them well. Once the pasta has the right amount of bite (they should still be a bit firm rather than too soft), pour them into the colander. After adding a little water (no more than a little bit of the bottom), return the pan to the stove over high heat. Add the vegetable stock, garlic, and chanterelles to the pan and heat everything through, stirring constantly. After about 2 minutes, add the rice cream cuisine to the pan and turn the heat down a bit. A little salt and freshly ground pepper can be added at this point. The amount depends largely on personal taste, so we recommend placing the salt and pepper mills directly on the table. Simmer everything while stirring until it reaches a creamy consistency. Now add the pasta and mix everything well but carefully, so you don’t want to break the pasta. The dish is now ready to serve.