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4 servings
- 40 dkg tagliatelle
- 2 tbsp olive oil
- 4 cloves garlic
- 1 onion
- 40 dkg mushrooms (Agaricus)
- 30 dkg of baby spinach
- 2 dl rice cooking cream
- 1-2 teaspoons of gluten-free soy sauce
- squeezed juice of a lime
- Freshly ground black pepper
for serving:
- 8 dkg roasted pine nuts
- 1 tsp smoked red paprika
- 1 bunch of chopped parsley
- 15 dkg grated vegan cheese
Heat the olive oil in a pan and toss in the sliced mushrooms. Fry on high heat for a few minutes to get a golden brown color. Then add the chopped onion, garlic and stir for a few times. Then lower the temperature and pour in the rice cream. Stir in the soy sauce, the smoked paprika and lime juice. Add the baby spinach and cook for 5 minutes. Meanwhile, boil the pasta in hot, salted water then drain. Serve it with the sauce. Sprinkle the dish with the roasted pine nuts, smoked paprika and grated vegan cheese.
