Monday, 8 March 2010

A good veggie option

Creamy Leek and Mushroom Tagliatelle

I used this recipe loads when I was at Uni. Particularly as I wwent to Aberystwyth which had several really good health food shops to find good dairy free cream cheese.  I use Tofutti as it has the best taste however these days there are several really good options  in supermarkets.

Dairy free, egg free, nut free, optional- gluten free (choose gluten free pasta if allergic)


Serves 4
2 tbsp Olive oil
3 leeks sliced into rounds
2 garlic cloves
8oz chesnut mushrooms
1 tsp oregano
1/2 tsp chilli flakes
13oz tagilatelle
5 tbsp vegan cream cheese
2 tbsp chopped fresh parsley
salt and pepper

1. Heat the oil and saute the leeks and garlic  until soft.  Add mushrooms, oregano, and chilli and cook for 5 minutes.
2. Cook the pasta and drain, reserving about 4 tbsp of the cooking liquid.
3. Stir the reserved liquid into the mushroom mixture and add the cream cheese> Season to taste. Add Parsely and serve.

No comments:

Post a Comment