Tagliatelle with white ragù
Tadzio Pederzolli–one of Italy’s top food influencers and a Milan-based chef–is redefining Italian cuisine with bold, plant-based flavors. His tagliatelle with white ragù blends mushrooms, plant-based mince, and silky soy cream, elevated by nutmeg and lemon zest.
Ingredients
- 1 leek
- 1 carrot
- 3.5 oz (about 1 cup) champignon mushrooms
- 3.5 oz (about ½ cup) soy cream
- Nutmeg to taste
- 1 tbsp. nutritional yeast
- Olive oil
- 1 pack of plant-based mince
- Garlic to taste
- Rosemary to taste
- 7 oz. (about 2 cups) egg-free tagliatelle
- Pepper to taste
- Zest of 1 lemon
- Parsley for garnish
Preparation
- Sauté the base: Sauté finely chopped leek and diced carrot, then add thinly sliced mushrooms to create the ragù base.
- Blend the sauce: Blend half of the sautéed vegetables with soy cream, nutmeg, nutritional yeast, and olive oil until smooth.
- Cook the mince: Cook the plant-based mince with garlic, olive oil, and rosemary, removing the rosemary once cooked.
- Combine: Stir the mince into the ragù, incorporating the creamy sauce.
- Prepare the noodles: Cook the tagliatelle until halfway done, then transfer it to the pan with the ragù to finish cooking risotto-style.
- Finish: Garnish with olive oil, pepper, lemon zest, and parsley before serving.
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