Are you a fan of creamy pasta dishes but looking for a vegan alternative that doesn't compromise on taste? Look no further!

Very excited to share this mouthwatering recipe for vegan Spinach tagliatelle with almond cooking cream, vegan bacon, leeks, and mushrooms. This dish is bursting with flavors, wholesome ingredients, and is entirely plant-based, making it a perfect choice for both vegans and non-vegans! Basically for anyone who appreciates great tasting food 🌱

RECIPE (Serves 2)

Ingredients:

• 130g of dry vegan spinach tagliatelle
• 200ml vegan friendly cooking cream (I used eco mil)
• 1 veggie stock cube
• 1 leek, washed and thinly sliced
• 1 cup (100g) of sliced mushrooms
• 1/2 cup (50g) of vegan bacon pieces
• 1/2 red onion finely chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons of olive oil
• 1 tablespoon of nutritional yeast (optional but adds a cheesy flavor)
• Salt and pepper to taste
• Fresh basil (3 leaves chopped + added to sauce) and extra for garnish

Instructions:

1. Prepare the Pasta: Cook the tagliatelle pasta according to the package instructions until it's al dente. Drain and set aside
2. Saute the Leeks, Mushrooms, and Bacon: In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and garlic and sauté for about 3-4 minutes until they become tender. Then, add the sliced mushrooms and vegan bacon to the pan, cooking for an additional 4-5 minutes until they're slightly browned and crispy.
3. Crumble over the veggie stock cube and add the vegan cooking cream. Stir on a medium heat for a few mins, then stir in chopped basil, nutritional yeast and some salt + pepper.
4. Combine the Pasta and Sauce: Add the cooked tagliatelle pasta to the creamy sauce, tossing everything together until the pasta is well coated.
5. Serve and Garnish: Divide the vegan spinach tagliatelle into serving plates. Garnish each plate with fresh basil for an extra burst of freshness.

(Next time I’ll probably stir in some fresh spinach as well for extra greens)

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Why You'll Love This Vegan Spinach Tagliatelle:

• Creaminess without Dairy: The almond cooking cream provides a velvety texture to the dish, giving you all the creaminess you crave without the need for dairy products.

• Plant-Based Protein: The combination of mushrooms, leeks, and vegan bacon offers a delightful mix of flavours and a good amount of protein, plus extra B12 from the nutritional yeast making this pasta dish a well-rounded meal.

• Quick and Easy: This recipe comes together in about 30 minutes, making it a fantastic option for busy weeknights when you want a quick bit satisfying meal

Guarantee this one will be a crowd pleaser, enjoy!