This vegan twist on a classic pasta dish delivers all the comforting savoury flavour you’d expect…
Feeds 4 : Ready in 35 minutes
INGREDIENTS
- 50g vegan spread
- 1 large onion, diced
- 400g Co-op chestnut mushrooms, sliced
- 3 garlic cloves, chopped
- 1 large courgette, chopped
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 300g Co-op spaghetti
- 150ml dairy free cream alternative
- 100g Co-op frozen British garden peas
- 30g vegan cheese alternative, grated, plus an extra sprinkle
- ½ x 25g pack flat leaf parsley, roughly chopped
METHOD
- Melt the spread in a large pan over a medium heat and cook the onion for 2 mins, until translucent
- Reduce the heat, add the mushrooms and cook for 10 mins, until caramelised
- Add the garlic and cook for a further minute
- Turn the heat back up to medium, add the courgette and cook for 5 mins, until softened
- Stir in the soy sauce and paprika, simmer for 1 minute, then remove from the heat
- Cook the spaghetti in a separate pan according to the pack instructions, then drain, reserving 150ml of the cooking water
- Add the pasta and cooking water to the pan of vegetables, then stir in the cream alternative, peas and vegan cheese alternative
- Simmer for 4-5 mins, to reduce and combine
- Season to taste, then sprinkle over the parsley and extra vegan cheese alternative to serve
