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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)

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