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Creamy chargrilled pepper and mushroom pasta

An average of 4.9 out of 5 stars from 9 ratings
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.

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.