Tagliatelle with mushrooms and peas
Tagliatelle con funghi e piselli
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For 6 people
500 g of vegan tagliatelle (a type of pasta)
150 g mushrooms
4 or 5 scallions
300 g peas
2 cloves garlic
parsley
extra virgin olive oil
salt and pepper
Wash the tiny mushrooms, cook them in a pan with oil and garlic, covered, until they will dry.
Remove the garlic and add a handful of chopped parsley, before removing from fire.
In a saucepan, place the chopped shallots with oil and parsley.
Fry the onion and then pour the peas with water if needed.
Add cooked peas with mushrooms, keeping them on the fire because flavor.
Cook the tagliatelle and dress with the sauce with peas and mushrooms, a little pepper and serve.
(Thanks to Claudia R.)
