Vegan Spinach Tagliatelle With Mushrooms and Arugula In Creamy Sauc...

Good morning everybody! It's been a while since I made my last post. I had little confusion everywhere, because of Christmas... Moreover I was sick again so I didn't have energy to write any post, and even more so recipes. I had a little break from posting, but now I'm coming back to you all! And I'm back with great recipe. This was beyond my expectations. Delicious, filling dish. Creamy, balanced, vegan and healthy. The main role plays mushrooms in creamy sauce, the rest is only addition, but how delicious was that! I added lime juice to get rid of coconut flavour. Ofcourse, I felt sill little coconut flavour but not that much as I expected.
I made this dish for my family. My sisters really like experiments which I make so, they was so happy that I made for them lunch. If they see, that I'm cooking ,they always asking me "What do we eat today?" hehe. I'm still waiting for some lunch/dinner for me from them, lol.

I think that I should start to do some kind of workshops from cooking for my fam. Every time, when Im meeting my cousins or aunties, they always asking me for some new recipes. I don't like to say something 53745379236 times, so workshops should be good idea I think haha. Maybe in future, when I will have more recipes and knowledge to make classes, not only for my fam, but for people from all over theworld! And I'm sure that, this recipe will be MUST BE on these shop class.🤩

For preparing you will need:
for 4 servings

one package of spinach tagiatelle
500 g of myshrooms of your choice
parsley
a half of medium onion
two garlic cloves
300 ml of cooled coconut milk
three handful of arugula
juice from one lime
salt&pepper
1/4 tsp of herbal pepper
1/2 tsp of savory
1/2 tsp of majoran
a bit of soy sauce to taste
a half of dry little chilli (optional)
one tbsp of rafined coconut oil
1/4 glass of water
for top
handful of chopped pistachio
arugula
ground pepper
chopped parsley

wash precisely mushrooms and cut them in parts
chop onion, crush garlic cloves and leave them for at least 15 minutes
warm up pan, add coconut oil, then onion and fry it a bit
add mushrooms, water and cook them under cover for 7 minutes
after that time, remove water and add coconut milk
reduce the sauce, so cook mixture without cover to 10 minutes, will be ready, when it will be more dense
in meantime, cook noodles till al'dente
add lime juice, chopped parsley, salt, pepper, savory, chopped garlic, arugula, chopped pistachios (if you wish) and mix it together
for the end add majoran
you can mix noodles with sauce or like me, add noodles on plate, add sauce and topping
Enjoy the taste!😋

How delicious it looks!? I love the taste of pistachios in this dish! And I can say that this is perfect! Not too sweet, not too savory or salty, it was perfect balanced. Arugula added little zest for this food and thanks to pistachios it's a bit crunchy. Ideal meal for date with your soul mate ❤️. Unfortunately, my boyfriend don't like mushrooms, damn XD
I hope, that you enjoyed my recipe! Share with me your opinion about this idea in comment below! REMEMBER - Your feedback is so valuable for me! Thank you for reading, my friends!
Have a lovely day! 💕💕💕

Vegan Spinach Tagliatelle With Mushrooms and Arugula In Creamy Sauce 😋🤤🌿