roast mushroom tagliatelle with tarragon sauce

The flavours in this autumnal dish are simply fabulous. Roasting the mushrooms helps lock in their robust flavour, which is beautifully matched by the creamy but vegan tarragon sauce. Vegan and gluten-free pasta is widely available.

360 g tagliatelle (there are good vegan and gluten-free versions available)
500 g organic chestnut mushrooms, cleaned and sliced
6 sprigs fresh thyme
3 tbsp extra virgin olive oil
20 g fresh French tarragon
1 shallot, finely chopped
2 tbsp soy cream
250 ml mushroom or vegetable stock

to serve

a little chopped fresh French tarragon
grated Parmesan (optional)

View the full recipe at The Circus Gardener’s Kitchen →