Yellow lentils tagliatelle alla Boscaiola (MegaVegan Recipe)

Roby B. Food Player reinterprets traditional dishes with healthy and light ingredients and raw materials and with great attention to the glycemic index.

Ingredients:

• 80 gr tagliatelle

• 150 gr of porcini mushrooms (can also be frozen)

• 50 ml soya milk (look for the one without added sugar)

• Salt and Pepper to taste (pepper optional)

• Extra virgin olive oil

Clove of Garlic (optional)

Take a pan, put a drop of oil and begin to brown the mushrooms. Add a pinch of salt, a pinch of pepper (optional) and the clove of garlic (it is optional and in any case put the whole clove so you can remove it without any problem.)

After 5/6 minutes that our mushrooms are browning, remove them from the heat and start to cook the pasta in boiling water. Pay special attention to the cooking time of the pasta, to have it “al dente” are 5/6 minutes of cooking (a couple less than the one written on the packaging).

Drain the pasta, put it in a pan together with our mushrooms on a low heat and stir together with 50 ml of soy milk.

For what concern the addition of soya milk, be careful if the pasta is more or less dry and eventually add it.

When everything is well blended put in the dish and enjoy!

N.B. To this recipe you can add diced vegetables like:

• 10 gr of carrots

• 10 gr courgettes (zucchini)

• 10 gr of peppers

Since cooking also means experimentation you can add some vegetables at your discretion.