Vegan mushroom-spinach pasta

4 servings

  • 40 dkg taliatelle
  • 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.

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