Serves 2

Wild mushroom and walnut pasta recipe

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Ready in 20 minutes

200g dried pasta shapes (we used conchiglie)
270g jar marinated mixed or wild mushrooms in oil
25g walnut pieces
4 tbsp finely grated vegetarian Parmesan
2 tbsp half-fat crème fraîche
2 tbsp chopped fresh flatleaf parsley

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1. Cook 200g dried pasta shapes (we used conchiglie) in a large saucepan of lightly salted, simmering water according to pack instructions or until al dente. Drain well and return to the pan.
2. While the pasta is cooking, drain a 270g jar marinated mixed or wild mushrooms in oil (from the grocery aisle) and roughly chop with 25g walnut pieces.
3. Place in a bowl and mix with 4 tablespoons finely grated vegetarian Parmesan and 2 tablespoons half-fat crème fraîche.
4. Season and add 2 tablespoons chopped fresh flatleaf parsley. Toss through the pasta and heat gently for 1-2 minutes.
5. Serve piping hot with more walnut pieces and plenty of shaved Parmesan.

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