This quick vegetarian pasta dish uses ingredients that make a smart alternative to a jar of pasta sauce.
Ingredients
- 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
Method
- 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.