for 4 people

Tagliatelle

250 g	pasta (e.g. tagliatelle)
	salted water, boiling
1 tbsp	vegan butter substitute

Sauce

1 tbsp	olive oil
250 g	brown mushrooms, cut into sixths
1	onion, finely chopped
1	garlic clove, finely chopped
1 dl	vegan white wine
250 g	vegan cream substitute
½ tsp	hot paprika
½ tsp	salt

Steak

1 tbsp	olive oil
3	The Green Mountain plant-based steaks (each approx. 200 g)
1 tsp	salt
¾ tsp	hot paprika
¼ bunch	parsley, finely chopped

How it's done

Tagliatelle

Cook the tagliatelle in boiling salted water until al dente, drain, add the butter substitute, mix.

Sauce

Heat the oil in a non-stick frying pan. Add the mushrooms, fry for approx. 8 mins. Add the onion and garlic, fry for approx. 3 mins. Pour in the wine and cream substitute, bring to the boil, then simmer for approx. 2 mins., season.

Steak

Heat the oil in a non-stick frying pan. Season the plant-based steaks, fry for approx. 4 mins. on each side, remove, slice, plate up the tagliatelle with the plant-based steaks, serve with the creamy mushroom sauce, garnish with the parsley.

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