Hey all! It’s been sometime since my last post but I’m determined to get back into posting recipes in 2020!
I hope everyone had a Happy New Year!
I’m doing veganuary this Jan to try a challenge, so all my recipes this month will be full vegan! So far I’m enjoying the process and it’s really fun finding new ways to cook! This pasta is so ridiculously easy to make with 5 ingredients and yet so flavourful! It’s all about those mushroom juices!
Anyone else doing Veganuary? Let me know!
500g mix of shiitake and chestnut mushrooms
100g frozen peas
3 clove garlic, crushed or grated
3.5 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves, chopped
1 cup pasta water
Put on a pan of water on. Once boiled add the pasta and cook to packet instructions. In the last 4 minutes of time, add the peas.
While the water is boiling, fry the mushrooms with lots of salt and pepper and half the thyme leaves in a pan in about 1tbsp of olive oil and a small knob of dairy-free butter. Once nice and soft, pour the mushrooms and all of the juices on to a plate.
In the same pan on a low heat, add 3 tbsp of extra virgin oil with the garlic cloves and the rest of the thyme. Let this simmer gently on a low heat until needed.
When the pasta and peas are done, drain the pasta (do this into a bowl so you can make use of the pasta water). Put the pasta and peas back into a bowl with 1 cup of pasta water. Toss together so the pasta is nice and soft. Stir in the mushrooms, with all of their juices, and toss together with some tongs. Pour over the lovely garlic thyme oil and mix some more! Split into bowls and drizzle over a little more extra virgin olive oil on each.
Serve with some more black pepper on top and enjoy!
I sprinkled a few crushed chillis over mine!
Let me know what you think!
Love, A x