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Creamy chargrilled pepper and mushroom pasta

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

Shopping list

Ingredients

Method

  1. 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.

  2. Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes.

  3. 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.

  4. Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl.