Spinach Tagliatelle with Creamy Mushrooms
I have held back on making creamy recipes as it's quite hard to find a good vegan cream in Italy, however, as i'm currently in the UK I was able to crack this recipe!
The secret lies in not using too much cream and forming your sauce from the mushrooms and the broth you cook them in.
If you can't find a good cream I suppose you could try thickening up some plant-based milk and see what results you get!
5 dried porcini mushroom slices (10g?)
250g chestnut mushrooms
135ml Vegan Cream
A sprig of Thyme or Sage
A sprig of Rosemary
20g Vegan Butter
2 TBS Olive Oil
For the spinach dough follow the recipe here
For the tagliatelle roll out your dough and cut lasagna sheet width strips. Using plenty of flour roll these up like a carpet and cut 1-1.5cm strips. If they feel too long cut them until they are about 25-30cm long.
Put your dried porcini in a bowl and cover in boiling water, let them infuse the water for 10 minutes.
Chop your herbs and mix together
Chop ⅔ of your chestnut mushrooms in big slices and chunks and dice the remaining ⅓ into small bits.
Heat the oil and butter in a pan and once the butter has melted add the herbs.
Remove the porcini mushrooms from the broth and chop finely.
Add the chestnut mushrooms to the pan and cook for 10 minutes until they have softened and shrunk. They will release water into the pan, but if it's becoming too dry add a small amount of the mushroom broth (make sure to never pour the last part of the broth in as it will contain grit).
Add the porcini, cream, a spoonfull of your cooked mushrooms and some of the mushroom broth to a food blender and mix.
Pour the creamy mushroom sauce onto the chopped mushrooms and continue to cook until your pasta is ready.