#shorts
Tagliatelle with white ragù
Ingredients:
1 pack of plant-based mince
1 leek
1 carrot
3.5 oz (about 1 cup) champignon mushrooms
7 oz (about 2 cups) egg-free tagliatelle
3.5 oz (about 1/2 cup) soy cream
Nutmeg to taste
1 tbsp. nutritional yeast
Zest of 1 lemon
Pepper to taste
Parsley for garnish
Garlic and rosemary to taste
Directions:
Sauté finely chopped leek and diced carrot, then add thinly sliced mushrooms to create the ragù base.
Blend half of the sautéed vegetables with soy cream, nutmeg, nutritional yeast, and olive oil until smooth.
Cook the plant-based mince with garlic, olive oil, and rosemary, removing the rosemary once cooked.
Stir the mince into the ragù, incorporating the creamy sauce.
Cook the tagliatelle until halfway done, then transfer it to the pan with the ragù to finish cooking risotto-style.
Garnish with olive oil, pepper, lemon zest, and parsley before serving.
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