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Mushroom Tagliatelle in lemon cream sauce(DF Vegetarian)

Yields2 ServingsPrep Time5 minsCook Time24 minsTotal Time29 mins

As is most often the case in my recipes, I let the seasonal ingredients inspire me. In this case, it was locally grown mushrooms. In this recipe it is local woodland mushrooms, however, unless you are foraging yourself, they are pricey. In light of that, I wanted to make this 1/3 lb of mushrooms go far and keep the dish simple so the beautiful lions mane, oyster, pioppino and shitake mushrooms could shine. I used ghee is this recipe, so technically the sauce is Paleo and Whole30, however for vegan substitute your favourite vegan butter. Most all of my recipes make at least 4 servings, however this made 2 large bowls for my husband and I. I suppose it could be 3 servings, but realistically for a special dinner for 2, it was just right.

 3 tsp ghee, butter or vegan butter
 1 shallot, thinly sliced
 2 garlic cloves, thinly sliced
 ½ tsp fine sea salt
  lb finely sliced wild or cultivated woodland mushrooms (I used a blend of oyster, lions mane, shitake and pioppino6 ounces
 2 tbsp fresh thyme leavesor 2 tsp dried thyme
 1 ½ cups dairy free unsweetened plant creamer (I use Lavva creamer)
 zest from 2 lemons
 freshly cracked black pepper to taste
 225 9 ounces gluten free tagliatelle (I use Jovial foods brand)

Set a large pot of water to boil. Add 2 generous pinches of sea salt to the water. Add ghee to a wide shallow saucepan and sauté shallots over medium heat for about 10 minutes, then add garlic and cook for another minute. Add sliced mushrooms, and thyme and stir and cook for about 10 minutes until mushrooms have softened.


Add the creamer and zest to the mushrooms and turn heat up a little so you get a very gentle boil, then immediately turn heat down and allow to simmer for about 5-8 minutes. Add cooked tagliatelle and gently stir, coating the noodles with the cream sauce. Add cracked pepper to taste and serve!

Nutrition Facts

Serving Size 1 large pasta bowl full

Servings 0