Mushroom Tagliatelle

Now, I stuck this under lunch although some of you may feel this is more like a dinner. But this little gem in my opinion is perfect for lunch or dinner but I chose lunch due to how quick this can be made and also, if you are going to be doing any exercise that evening, this is perfect in my opinion.

For once I have no link from a webpage this recipe came from as I watched a video of it being made on Instagram by #onepoundmeals where he was making this recipe for a £1, but it was taken from the new vegan cookbook by #epivegan so as the correct person gets recognition for this recipe!

I do have to confess the first time I made this I did include left over gammon (as I am not a vegan) but do not recommend that as it was just too salty and having made it since without it, it is so much more yummy! Almost enough to make me consider going vegan, almost…

Ingredients:

  • 3 nests of tagliatelle
  • 1 clove of garlic
  • 2 largish button mushrooms
  • 2 spring onions
  • 1 tsp paprika
  • 1/4 tsp celery salt (the recipe called for onion powder but I couldn’t find it anywhere)
  • 1/4 of container of soya cream (this was a surprise to me and has 42% less fat then normal cream before you turn your nose up)
  • Handful of spinach (according to taste).
  • Left over gammon was used in this version (I suggest you don’t add anything else it doesn’t need it!)

Method:

This is actually easy and takes about 10 minutes to make from start to finish. So…

  • Boil the kettle and then add the boiling water to start cooking the tagliatelle as per instructions on the packet. (Mine from Tesco 50p a large bag was 7 minutes)
  • Slice the mushrooms and spring onions then add them to a frying pan (mini me got me this one for Christmas!) with a little oil, on a low to medium heat.
  • After about a minute add 1 garlic clove, (I have the jar, do not add too much of it if using the jar) paprika and celery salt and continue to stir.
  • Next add the cream, stirring as you add it.
  • Finally, add the spinach and stir until the pasta is cooked and can be added to the mix.
  • Add salt and pepper to taste (check before you add as it though as it probably does not need salt).

For the first time ever I tried to make a little clip of me cooking. I was adding the soya cream and let’s just say holding the phone and doing it at the same time is not as easy as you think!

So the clips below do not include the soya cream, this clip does. (And yes I did add way too much garlic the first time I made it!)

 

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