Veganuary Day 3: CREAMY LEMON TAGLIATELLE WITH PAN SEARED ‘SCALLOPS’ 🍋

- cook tagliatelle according to package instructions.

- remove the caps from the mushrooms (discard or save for a different recipe!). Clean the stems of the king oyster mushrooms and slice the stems into 1-inch 'coins'. Season with salt, pepper, lemon zest. 

- In a small sauce pan over low heat, melt 3 tbsp butter with the lemon juice, add creamer, stirring constantly until hot. Add salt and pepper to taste. Remove from heat and allow to thicken. 

- For the scallops, melt butter until foamy, saute garlic until golden, then remove it (it will burn if you leave it in. add sliced king oyster stems and cook 6-8 minutes on each side, or until golden brown. 

- add sauce to the pasta once it has thickened and stir to combine. Add ‘scallops’. Top with freshly cracked pepper, parmesan, a pinch of parsley ;) ENJOY 🤩