Vegan Mushroom Tagliatelle with Beets

This is such an endulging dish I love to make whenever I find fresh mushrooms at the market.
I like to combine beetroot and mushrooms, they are earthy and make me feel grounded.

Here is the recipe

2 big handful mushrooms ( mix of shiitake and whatever other type you find).
400 ml of rice or soy cream
80 ml of white wine
2 onions
1-2 gloves garlic
1 beetroot
fresh parmesan (vegan or dairy)
gluten free buckwheat tagliatelle
a little lemon juice
salt and pepper
white truffle (optional)

Bake the onions in olive oil or ghee until they get golden. Cut the mushrooms in smaller pieces and add them to the onions. Once the mushrooms are ready add the wine and wait 2 minutes until it is a rich sauce. Add the cream and let it simmer for at least 10min. Cook the pasta in the meanwhile.

Serve with steamed pieces of beetroot and season with salt, pepper, lemon and truffle. Add parmesan if you like.

Enjoy!