Tagliatelle and Mushrooms

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4 oz. (100g) mushrooms, chopped

½ oz. (15g) vegan margarine

1 tsp. cornflour

¼ pint (140ml) soya milk

Lemon juice

Nutmeg

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.

Serves 1

This recipe is included in the Simple Vegan Recipes Cookbook