Creamy chargrilled pepper and mushroom pasta
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This simple pasta dinner can be on the table in under half an hour. It’s suitable for vegans too.
By Lucy Parker
Ingredients
- 1 tsp oil (either use the oil from the jarred peppers or olive oil)
- 1 red onion, finely diced
- 100g/3½oz chargrilled peppers from a jar, chopped
- 2 large garlic cloves, finely chopped
- 25g/1oz fresh basil, chopped
- 200g/7oz chestnut mushrooms, chopped
- 180g/6¼oz tortiglioni pasta
- 250ml/7fl oz vegan cream (single cream consistency)
- 100g/3½oz frozen peas
- ½ small lemon, juice only
- salt and freshly ground black pepper
Method
Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes.
Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes.
Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes.
Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl.
