Tagliatelle with mushrooms

/veganlovers
Prep-time Bake-time
5 min 35 min
Difficulty
Servings
2 people

INGREDIENTS

  • 300g AGNESI tagliatelle
  • 30ml Olive oil Chorio
  • 50g Ardo Shallots
  • 10g Ardo diced garlic
  • 300g Ardo woodland mushroom mix
  • Maldon sea salt
  • Maldon pepper
  • 50g Roasted almonds foodhaus
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

METHOD

Heat plenty of water in a large saucepan. When the water boils, put in the tagliatelle and add a little salt. Follow the instructions on the package for boiling the tagliatelle and once they are ready, drain them well. Mix the tagliatelle with a few drops of olive oil so that they do not stick together and leave them aside.

Sauté the onion and garlic in olive oil for a few minutes. When the onion becomes transparent, add the mushrooms and cook for about 10-15 minutes. When the mushrooms are cooked, remove the olive oil from the pan and add the boiled tagliatelle. Mix well to incorporate all ingredients.

In a grinder, grind together the almonds, the onion powder, the garlic powder and a pinch of salt. Sprinkle the tagliatelle with this mixture and serve while hot!