CREAMY LEMON & TARRAGON TAGLIATELLE WITH SHIMEJI MUSHROOMS & SPINACH

The key ingredients of this delicious pasta recipe are Tarragon, Lemon and Cashews.

Tarragon & Lemon work beautifully together and Cashews give the sauce a lovely and creamy texture. Whilst the below recipe calls for Shimeji mushrooms and Spinach, the dish can also be made with other vegetables, such any type of mushrooms, broccoli, kale or asparagus.

INGREDIENTS ------------------

Serves 2

Pasta:

[gf] tagliatelle, spaghetti, linguine or other long pasta will work best

Lemon Tarragon Cashew Sauce:

1 lemon, juiced

1/4 cup raw cashews

1/4 cup vegan cream [i.e. rice cream]

2 tbsp fresh tarragon

1 tbsp nutritional yeast

1 tbsp unrefined salt

1 tsp black pepper

From the pan:

1 tbsp cooking oil

1 garlic, chopped

100 g shimeji mushrooms

150 g fresh spinach leaves

1 tsp unrefined salt [i.e. Himalayan]

1 ladle boiling water from pasta

Garnish:

fresh tarragon leaves

freshly ground pan roasted black pepper

[optional] vegan parmesan to garnish [easily home-made: simply blitz roasted pistachios [25g] and cashews [25g] in a blender and mix with nutritional yeast [50g].

METHOD ------------------

1. Combine all sauce ingredient in a blender and blitz until smooth. Set aside.
   

2. In a large pot, bring salted water to boil. Cook pasta as per instructions.
   

3. Meanwhile, in a large pan warm up cooking oil over medium heat, add garlic and saute until softened making sure it doesn't brown.
   

4. Add mushrooms and cook for ca. 2 - 3 min.
   

5. Add a ladle of boiling water from pasta, add spinach and season with salt. Saute until spinach has wilted.
   

6. Toss pasta into the pan. Stir in the sauce and mix well with pasta and vegetables.
   

7. Garnish with fresh tarragon leaves, freshly ground pan roasted black pepper and vegan parmesan. Enjoy!

HOW TO MAKE THE CREAMY TARRAGON & LEMON TAGLIATELLE

[VIDEO INSTRUCTIONS]

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