use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Main

Mushroom Pasta

Irresistible Mushroom Pasta recipe! Tagliatelle combined with garlic, mushrooms, wine, Violife Creamy and Violife Grated. Flavourful, comforting and vegan!

  • prep timeCooking time20 minutes
  • preparation timePrep time10 minutes
  • servingsServings4 portions
Main
vegan comfort food
family favourite meals
grated
recipe image Mushroom Pasta
  • 200 g Violife creamy original
  • 200 g Violife grated original
  • 500 g tagliatelle pasta
  • 300 g mushrooms assortment sliced
  • 1 tbsp plant based butter
  • 1/2 tbsp olive oil
  • 2 cloves garlic grated
  • 1/2 cup dry white wine
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 tsp lemon zest
  • 1 tsp flour
  • 1/2 tsp wholegrain mustard
  • salt and pepper to taste
  • 1 bunch fresh parsley chopped to garnish
  1. Cook tagliatelle according to packet instructions. Drain and set aside.
  2. Meanwhile, add the plant based butter and oil to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes.
  3. Add the wine, herbs, lemon zest, flour, and wholegrain mustard to the pan. Stir in the Violife Creamy and let it simmer for a couple of minutes.
  4. Once the sauce has thickened up, season and add the Violife Grated Original, stirring until it melts nicely. Add the pasta to the pan and toss until combined. Sprinkle with the fresh parsley and serve.