Pasta with wild mushroom sauce

Name: Pasta with wild mushroom sauce
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp extra-virgin olive oil, plus extra for drizzling; 150g oyster mushrooms, halved if large; 250g chestnut mushrooms, thickly sliced; 250ml Alpro soya dairy-free alternative to cream; 300g dried pappardelle or tagliatelle; 100g mixture of baby leaves, such as spinach and rocket

Easy
September 2004

Easy
September 2004

Test kitchen approved

Serves 4
Takes 20 minutes to make

Pasta with dairy-free wild mushroom sauce is a comforting supper made even better with wilted baby leaves.

Dairy-free recipes
Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 884kcals
Fat: 38.5g (5.5g saturated)
Protein: 25.6g
Carbohydrates: 117g (6.4g sugars)
Salt: 1g

Nutrition: per serving

Calories: 884kcals
Fat: 38.5g (5.5g saturated)
Protein: 25.6g
Carbohydrates: 117g (6.4g sugars)
Salt: 1g

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Ingredients

2 tbsp extra-virgin olive oil, plus extra for drizzling
150g oyster mushrooms, halved if large
250g chestnut mushrooms, thickly sliced
250ml Alpro soya dairy-free alternative to cream
300g dried pappardelle or tagliatelle
100g mixture of baby leaves, such as spinach and rocket

Method

Heat the oil in a large frying pan and fry the mushrooms for 3 minutes. Season. Keeping half the mushrooms warm, tip the remainder into a food processor. Heat the soya cream to just boiling point, then pour into the food processor and blend with the mushrooms.
Cook the pasta according to the packet instructions. Drain, reserving 100ml of the cooking liquid. Return the pasta and reserved liquid to the pan, add the mushroom sauce and baby leaves. Stir until the leaves are wilted. Season. Serve topped with the reserved mushrooms. Garnish with a drizzle of oil and freshly ground pepper