Three-Mushroom Penne

The humble mushroom provides the B vitamins riboflavin and niacin, which are especially important for people who don’t eat meat. Paired with pasta, this is a wonderfully tasty and filling meal.

Serves 4

1 box Ceres Organics

Penne Pasta

1 tbsp Ceres Organics Olive Oil 1 white onion, finely sliced 2 garlic cloves, crushed

3 cups button

mushrooms, sliced

5–6 portobello mushrooms,

peeled and sliced pinch chilli flakes handful walnuts, roughly

chopped, to serve salt and pepper, to taste zest of 1 lemon, organic

if you can, to serve fresh herbs, such as flat-leaf

parsley, to garnish Mushroom sauce

1 cup of dried shiitake mushrooms, soaked in hot water for 30 minutes (reserve ½ cup of the soaking liquid)

½ tsp Ceres Organics

Onion Powder

½ tsp Ceres Organics

Garlic Powder

¼ tsp salt and a pinch

of pepper

¼ tsp balsamic vinegar

½ cup of chopped fresh thyme, parsley and oregano

¾ cup plant milk, oat is

a good option

Cook the pasta as per the packet instructions while you prepare the mushrooms, below.

Heat a little olive oil in a pan and cook off the onion until soft and translucent. Add the garlic and the fresh mushrooms and cook until reduced. Add the chilli flakes, walnuts and salt and pepper. Cook until the mushrooms have browned. Set aside.

Mushroom sauce: Place the shiitake, the ½ cup reserved soaking liquid and all the remaining ingredients into a high-powdered blender and whiz until smooth. Stir the sauce through the pasta.

Add the cooked mushroom mixture and lemon zest to finish. Garnish with fresh herbs and a crack of black pepper.