4 oz. (100g) mushrooms, chopped
½ oz. (15g) vegan margarine
1 tsp. cornflour
¼ pint (140ml) soya milk
Cook the tagliatelle while preparing the sauce.
Fry the mushrooms in margarine for 5 minutes. Stir in the cornflour and cook for 2 minutes.
Add the soya milk, stirring continuously. Bring to the boil and simmer for 1 minute. Remove from the heat.
Season with salt and pepper. Add a few drops of lemon juice and a little nutmeg.
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This recipe is included in the Simple Vegan Recipes Cookbook