Delicious autumn cuisine: Tagliatelle with a creamy mushroom sauce, vegetable-based | vivanty – entertainment & lifestyle

Porcini mushrooms, chanterelles or mushrooms – in autumn the large selection of tasty plants makes you want dishes with mushrooms. A popular classic is pasta with mushroom cream sauce. This can also be prepared with purely vegetable ingredients. Not only does it taste delicious, it is also good for the environment at the same time.

Eat happily with mushrooms

Among the different varieties, the champignon is the most famous and popular mushroom. In white or brown, it can be used for many different dishes. Rightly so, because mushrooms fit wonderfully into a balanced diet: They are low in calories, naturally fat-free and have a high niacin content, which contributes to normal energy metabolism and normal functioning of the nervous system. * In addition, mushrooms contain a lot of protein and vitamin B2, which in turn helps to reduce tiredness and fatigue. * A real superfood that can put you in a good mood in the darker autumn months. For example, in the form of pasta with mushroom sauce. If you like, you can reinterpret the tasty classic with herbal ingredients. It’s very easy and also has a positive impact on the environment. Because plant-based foods have the lowest environmental impact in terms of carbon emissions, water consumption and land use

The classic reinterpreted: mushroom and spinach tagliatelle in a plant-based way

You only need a few ingredients to prepare the mushroom spinach tagliatelle for 4 servings: 375 grams of tagliatelle, an onion, 2 portobello mushrooms, 250 grams of spinach, 1 cube of vegetable stock, salt, pepper and 400 grams of soy yoghurt alternative (e.g. B. Alpro Skyr Style Natural Without Sugar). At the beginning, water is heated with half of the vegetable stock in a saucepan and the pasta is cooked al dente in it. The pasta water should be collected when it is drained.

To prepare the sauce, put the sliced ​​mushrooms with the chopped onions, salt and pepper in a pan to fry. After a few minutes you can add the soy yoghurt alternative, 300 ml of the pasta water, the remaining cube of vegetable stock and the spinach. Finally, just fold in the pasta and season to taste – the delicious autumn dish is ready to eat.

The recipe for the mushroom spinach tagliatelle is also available online at: https://www.alpro.com/de/rezepte/pilz-spinat-tagliatelle/

More information on Alpro herbal products at www.alpro.com.

RRP * Alpro Skyr Style Natur without sugar, 400 g: € 1.89

* The pricing is up to the trade.

* Eat a varied and balanced diet and a healthy lifestyle.

12017 Clark, Tilman – Comparative analyses of environmental impacts of agricultural production systems, agricultural input efficiency and food choice; 2019 EAT-Lancet Commission on healthy diets from sustainable food systems

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