Mushroom Beef Tagliatelle
Decadent Mushroom Beef Tagliatelle made from vegan ingredients.
Servings: 6 people
Ingredients
- Olive oil
- 8 oz Tagliatelle Pasta
- 1/2 White Onion, diced
- 4-6 cloves Garlic
- 8.5 oz Container Mushrooms
- 1 Container Abbot's Butcher Ground "Beef"
- 1 cup Full Fat Coconut Milk
- 1 cup Peas
- Salt & Pepper to taste
- Fresh Parsley optional topping
- Dried Oregano optional topping
- Vegan Parmesan optional topping
Instructions
- Bring a salted and oil pot of water to a boil and cook your tagliatelle until tender. Drain and set aside.
- Prep your ingredients - finely dice the onion, mince the garlic, and slice the mushrooms.
- In a large skillet, saute the onion and garlic in olive oil until softened, about 5 minutes. Add the mushrooms and cook covered until tender, about 10 min. Add in the "beef" and cook for 5 min or until crispy. If you want extra crispy pieces, reserve 1/4 cup of the "beef" and cook in your air fryer or oven at 400 degrees for 15-20 minutes or until ultra crispy. Add to the final dish as a topping.
- Stir the coconut milk into your mixture. Once it’s started to reduce, add in the pasta and peas.
- Serve with optional toppings and enjoy!