Speedy Vegan Pasta

#Vegan #Pasta

Serves: 2

Prep Time: 10 minutes

Cooking Time: 15 minutes

Source: Waitrose & Partners Food Good Health, April 2022

Ingredients:

2 1/2 tbsp olive oil

1 echalion shallot, finely chopped

2 large cloves garlic, finely chopped

250g chestnut mushrooms, wiped and thickly sliced

180g spaghetti

1½ tbsp Geo Watkins Mushroom Ketchup

100ml white wine

2 tbsp finely chopped flat leaf parsley

Vegan hard cheese alternative (or non-vegan Parmigiano Reggiano), finely grated. to serve

Method:

1 Heat the oil over a medium-high heat in a large sautee or deep frying pan for which you have a lid. Add the shallot, garlic and mushrooms, season and cover with a lid. Cook for 5 minutes, stirring regularly, then uncover and cook for 5 minutes more until golden and any liquid has evaporated

2 Meanwhile, bring a large pan of water to the boil; add the spaghetti. Simmer for 1 minute less than pack instructions. Reserve a mugful of the cooking water then drain

3 Add the mushroom ketchup and wine to the pan with the mushrooms; simmer for 2-3 minutes until almost all the liquid has evaporated. Tip in the pasta and parsley and toss in the sauce, adding a splash of the cooking water to loosen if needed. The spaghetti should be nice and glossy. Serve immediately with the cheese alternative grated over the top.

V Per serving 2486kJ/592kcals/20g fat/4.4g saturated fat/71g carbs/ 5.2g sugars/4.5g fibre/20g protein/1.7g salt/1 of your 5 a day/vegan

ZERO HEROES USE THIS MUSHROOM KETCHUP TO ADD A RICH UMAMI FLAVOUR TO SOUPS. STEWS AND RISOTTOS. IT'S ALSO A GREAT VEGAN ALTERNATIVE TO WORCESTERSHIRE SAUCE

AND TO DRINK...Bodega Norton Colección Chardonnay, Argentina (75cl), is a ripe and sunny vegan wine from the high-altitude Mendoza region