Tagliatelle with mushrooms and cream (vegan) (gluten free)

Ingredients

• 150 g Brown mushrooms, cleaned, sliced
• 500 g Tagliatelle egg-free, gluten free
• 300 ml Coconut cream
• 3 tbsp Capers, drained, minced
• 1 tsp Parsley, fresh, chopped
• 2 tsp Salt
• 1 g Freshly ground black pepper

Method

1. Cook the tagliatelle following the instructions on the box.
2. Put aside by adding a bit of olive oil so that they do not stick to each other.
3. Fry the mushroom slices (dry, without oil!) in a non-stick pan for 5 minutes.
4. Add the coconut cream, salt, half of the pepper and minced capers.
5. Stir the mixture until it gets creamy.
6. Put the pasta into the pan and mix it well.
7. Serve the pasta and decorate it with parsley.