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roasted pepper pasta wild mushrooms

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 mins
Cook Time 10 mins
Servings 2 People

Ingredients
  

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

Instructions
 

  • 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

Notes

  • 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!