I made this recipe for the first time yesterday, and I will tell you, the first time was a charm! I used half zucchini “noodles” for a boost of veggies, which—paired with the mushroom sauce—created a perfect balance of savory and fresh in the dish. And I found that the watercress really “springed” it up, as anything green usually does.
You might be a little wary of the lavender, but worry not. It’s very subtle, and adds a delicious warmth to the flavor.
Tagliatelle with Watercress and Mushroom Sauce
Single Serving | Vegan (w/options)
Prep time: 10 min | Cook and serve time: 20 min
1-1/2 cup loosely-packed watercress, trimmed
1 zucchini, 1/2 peeled into ribbons and 1/2 chopped
1 chicken breast, sliced into 1-inch pieces (vegan option: omit)
1/2 cup dried tagliatelle
2 teaspoons butter (vegan option: non-dairy butter)
3 mushrooms, sliced
3 cloves garlic, sliced
1/4 cup stock
1 teaspoon minced thyme
1/3 cup plain Greek yogurt (vegan option: make a half batch of this cashew cream recipe)
1/4 teaspoon dried lavender
Salt and black pepper, to taste
- Trim and rinse watercress.
- Use a potato peeler to create pasta-like zucchini ribbons. Peel until you start to see the seeds, then chop remaining zucchini into small pieces.
- Prepare cashew cream if using that vegan option.
- Prepare chicken breast.
- Prepare mushrooms.
Cook and serve:
- Prepare pasta according to package’s directions.
- In a medium skillet over medium-high heat, cook chicken pieces until no longer pink inside, 3 to 5 minutes. Remove from skillet, set aside.
- Slice garlic.
- In the same skillet you used for the chicken, melt butter. Add sliced garlic, mushrooms, and chopped zucchini, and cook until lightly browned, 5-7 minutes.
- Reduce heat to low, then pour in stock and thyme. Stirring occasionally, cook for 3 to 5 minutes, just to allow the flavor of the thyme to “blossom.” Remove from heat.
- Stir in Greek yogurt and lavender.
- Add pasta and zucchini ribbons to skillet, stir to coat.
- Fold in watercress, add chicken, then pour onto a plate to serve.
- Season with salt and pepper, to taste.