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Creamy Mushroom Tagliatelle With Walnut And Olive Tapenade
As per instructions put the pasta on to boil in the pot. Make the tapenade first by putting all the ingredients into a blender and pulsing. I like the walnuts to maintain some of their texture so this is more to just break them down and blend the flavours. Season to your preference. It will be bitter but this balances out with the creaminess of the mushrooms and the sweetness of the coconut. Set a. . .
Prep Time: 00:10
Cook Time: 00:15
creamy mushroom pasta & sauce
100 g of pasta.
tesco do a good free from vegan tagliatelle but use whatever you prefer.
1 clove of minced garlic
1/4 teaspoon of dried thyme or fresh thyme
70 g of mushrooms-i used oyster and button.
3 table spoons of canned coconut milk.
black olive and walnut tapenade
15 g of walnuts
5 pitted olives
1 dessert spoon of apple cider vinegar
1 dessert spoon of olive oil
salt and pepper to season.
1As per instructions put the pasta on to boil in the pot.
2Make the tapenade first by putting all the ingredients into a blender and pulsing.
3I like the walnuts to maintain some of their texture so this is more to just break them down and blend the flavours.
4Season to your preference.
5It will be bitter but this balances out with the creaminess of the mushrooms and the sweetness of the coconut.
7Chop the shallot and the mushrooms and lightly fry in olive oil until they start to soften.
8Add the minced garlic to the pan.
9Add the thyme and fry for a further minute.
10Take one spoon of the pasta water and add it to the pan.
11Leave to simmer lightly.
12Add the coconut milk and stir to blend all together keeping the heat low.
13Strain the pasta and add to the sauce and then transfer to a heated serving plate quickly. The coconut will evaporate so if making in advance do all the steps up till adding it and the pasta to the sauce.
14I like to create a tower and add the tapenade to the top of the pasta.
15Drizzle with olive oil and salt and pepper.
16This goes well with a simple rocket salad.
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