Happy Meatless Monday!!
I know it may be hard for you to give up meat completely. Like everything else we learn, it takes practice. I have had my own struggles with going meatless. The reasons that we may or may not choose to eat meat is person. But I do think it should be a choice that we make. Being informed about what we are putting in our mouths is our responsibility. My practice has led me to examine my decisions about my carbon footprint.
By actively choosing to cut out meat one day a week, you are taking a step to help the planet. That small act of kindness may not seem like a big deal, but it is. So, try it. Cut out the meat one day a week. I’m hear to help!
Before I dive into the recipe, check out this interesting video from MeatlessMonday.com
Mushroom Tagliatelle
Ingredients
- mushrooms of your choice- I used shitake and baby bella (about 2 cups)
- onions – chopped
- garlic- three cloves minced
- mushroom broth- one cup
- juice from one lemon
- splash white wine (optional)
- olive oil- one tablespoons
- flour- one teaspoon
- Italian seasoning- one tablespoon
- 4 tablespoons fresh parsley chopped
- salt and fresh black pepper
- Tagliatelle enough for 4 people (or any wide flat pasta)
Directions
- Get salted pasta water going in a large pot
- Heat olive oil in skillet over medium heat
- Add garlic and onions. Sauté until onions are translucent
- Stir in flour and spices until it becomes ‘roux-like’ (smooth and pasty)
- Add mushrooms and broth- stir. Add optional splash of wine
- Add lemon juice and three tablespoons of parsley
- Stir once more and turn off heat
- Cook tagliatelle
- Drain pasta (reserve a few tablespoons of liquid if your sauce is too thick)
- Toss pasta in skillet with sauce
- Serve!!
I gobbled this immediately and can’t wait for leftovers…
Namaste y’all
