TAKES: 25 mins
ENJOY: Whenever you want a quick, impressive dish. Serve alongside a big green salad. And maybe a glass of wine…
You will need…
500g spaghetti (opt for gluten-free if desired) 2tbsp extra-virgin olive oil 2 purple shallots, thinly sliced 2 cloves garlic, finely chopped 350g button mushrooms, thinly sliced
375ml coconut cream
10g savoury yeast flakes 70g frozen peas
1 small handful chives, cut into batons, plus extra to garnish 1 handful mint leaves, thinly sliced
Salt and pepper
1 Bring a large saucepan of water to the boil over a high heat. Cook spaghetti until al dente, or according to the packet directions.
2 Over a low heat, warm oil in a frying pan then fry the shallots and garlic. Add the mushrooms and allow to cook, stirring occasionally, until golden brown.
3 Stir in cream and yeast flakes. Simmer and add the peas for 30 secs. Add chives and mint, then season. 4 Drain pasta and mix with the sauce. Serve hot, with a sprinkling of chives and some fresh pepper.
The Beauty Chef by Carla Oates (£25, Hardie Grant)