enough for 2-3 people
what you'll need
200g pappardelle pasta (dried, egg free)
300ml innocent almond dairy free
100ml dairy free cream
4 sprigs of fresh thyme, chopped
½ vegetable stock cube
1 small onion, chopped
3 cloves of garlic, crushed
300g chestnut mushrooms, sliced
50g shitake mushrooms, sliced
a splash of olive oil
how you make it
Heat the olive oil in a large frying pan and fry the onion on a low heat for 5 minutes.
Add the garlic, and cook for a further 2 minutes, making sure the garlic doesn’t burn.
Add a bit more oil to the pan, and chuck in all of the chopped mushrooms.
Sauté for another 6 minutes, on a low – medium heat, until they’re cooked (giving them a stir every now & again).
Meanwhile, boil 2 litres of water in a large saucepan. Pop in the pappardelle pasta and cook for 9–10 minutes.
When your mushrooms are cooked, add 300ml of almond dairy free, 50ml concentrated vegetable stock, chopped thyme & 100ml of dairy free cream and cook gently for another 10 minutes.
When your pasta’s ready, drain it and stir in your mushroom sauce.