Roasted Pepper & Wild Mushroom Pasta
12 Minute recipe, of roasted peppers served with wild mushrooms. Creamy, delicious, vegan and so easy to make. Perfect for mid week meals.
Prep Time 2 minutes mins
Cook Time 10 minutes mins
For the sauce:
- 300 g jar roasted red peppers
- 250 ml vegan single cream
- 1/2 lemon squeezed
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 tap parsley
- 1 tsp garlic powder
- Large pinch salt & pepper
- 1/2 tsp marjoram optional
Stir into:
- 200 g wild mushrooms 1 tbsp tamari to fry in
- 2 portions cooked pasta plus ladle of pasta water for the sauce
Pot a pot of water onto boil with 2 portions of penne pasta + a generous pinch of salt
Roughly chop the wild mushrooms then pop them to fry in a deep pan with the tamari (and garlic if you're adding a clove)
Blitz all of the sauce ingredients together in a food processor or blender then add to the mushrooms once they've fried for around 5 minutes
Save a ladle of the pasta water and add to the pan with the sauce, mix together
Add the cooked drained pasta, season heavily with salt and pepper, top with fresh basil (optional) and enjoy
- Save a ladle of the seasoned pasta water to add into the sauce to help it stay creamy and not too thick
- Fry off the mushrooms in the tamari, add a clove of garlic if you love garlic!