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Creamy chargrilled pepper and mushroom pasta
Fruit and vegetables
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
½ small
lemon
, juice only
Tins, packets and jars
180g/6¼oz tortiglioni
pasta
Cooking ingredients
1 tsp
oil
(either use the
oil
from the jarred peppers or olive
oil
)
salt and freshly ground
black pepper
Dairy, eggs and chilled
250ml/7fl oz vegan cream (
single cream
consistency)
Other
100g/3½oz frozen
peas
Back to recipe
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