If you’re looking for vegan comfort food then this dish will certainly do a fantastic job. This tagliatelle is decadently rich and delicious.
I make my own fresh tagliatelle (egg free fresh pasta is hard to find in London) but you could use dried pasta too.
If you have a pasta maker and want to make your own tagliatelle, my recipe for vegan fresh pasta is very simple:
1 cup strong flour (type 00)
1 cup semolina flour
1 Tbs olive oil
1 tsp salt
1/3 – 1/2 cup of lukewarm water
Mound the flours and salt on a clean work surface. Hollow out the centre making a well in the middle of the flour.
Add the olive oil and then slowly add the water at intervals – I use the tips of my fingers to work on the dough. Once a ball has been formed (not sticky and yet not dry) I knead it for about 5 minutes. The whole process takes about 10 to 15 minutes. I then divide the pasta into 4 smaller balls and cover them with cling film for at least 15 minutes. After that follow the instructions of your pasta maker manual (or there are lots of tutorials online on how to roll it by hand)
I added a few dried porcini mushrooms as well as white truffle oil to give it some gorgeous depth – these ingredients are optional but I highly recommend it.
If you’re using dried pasta start cooking it whilst making the sauce so that is ready just on time. If using fresh pasta then only cook it right at the end once the sauce is ready.
Serve with a sharp salad such as rocket with a lemon dressing or if you want this to be really fancy try it with my Passion Fruit, Blanched Almonds and Mixed Greens Salad.
Creamy Wild Mushroom & Wine Tagliatelle
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Meal type||Lunch, Main Dish|
- Olive Oil (good quality)
- 1 Shallot (thinly sliced)
- 2 cups Mushrooms (I used chestnut, oyster and dried porcini)
- 2 cloves Garlic (finely chopped)
- 1/2 cup White Wine
- 1/2 cup Soy Cream (or Oats Cream)
- 2 tablespoons Parsley (chopped)
- 250g Fresh Tagliatelle (or dried pasta, any type)
- Black Pepper
- 1 tablespoon White Truffle Oil
|Heat a good glug of olive oil in a frying pan over medium-high heat. Add the shallots and cook for about 3 to 4 minutes.|
|Add the mushrooms and garlic to the pan and season with salt and pepper.|
|Cook until the mushrooms are tender, stirring occasionally, about 5 minutes.|
|Turn the heat to high. Add half the wine and cook for 1 to 2 minutes until the liquid has pretty much evaporated. Add the rest of the wine and the cream, give it a good stir and cook for another 2 minutes. |
|Remove the pan from the heat. Add the parsley and cooked pasta to the sauce, toss everything well and before serving season with more salt and pepper to taste if needed.|