Mighty mushroom pasta

Sweet tomato & Parmesan sauce, garlicky hazelnut breadcrumbs SERVES 4. PREP AND COOK TIME 20 MINUTES

50g stale breadcrumbs olive oil

20g blanched hazelnuts

4 cloves of garlic

3 sprigs of fresh thyme

400g mixed mushrooms

1 teaspoon dried chilli flakes

1 x 400g tin of quality plum tomatoes

300g dried penne

30g Parmesan cheese, plus extra to serve

1 Tip the breadcrumbs into a medium non-stick frying pan on a low heat with 1 tablespoon of oil. Lightly crush the hazelnuts in a pestle and mortar, add to the pan, then peel and finely grate in 2 cloves of garlic and strip in the thyme leaves. Toss regularly throughout the pasta and sauce process, until golden and crisp.

2 Place a large non-stick frying pan on a high heat, then tear or roughly slice the mushrooms (depending on their size and shape) and dry-fry for 1 minute (this will bring out their nutty flavour). Peel, finely chop and add the remaining garlic, with the chilli flakes and 1 tablespoon of oil, then cook for 3 minutes, tossing regularly. Scrunch in the tomatoes, add 1 tin’s worth of water and leave to tick away.

3 Meanwhile, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

4 Finely grate the Parmesan, then toss with the pasta and sauce, loosening with a splash of reserved cooking water, if needed. Season to taste, and top with the toasty hot sprinkle and a fine grating of Parmesan.

ENERGY 465kcal FAT 15.5g SAT FAT 3.4g PROTEIN 17.5g CARBS 68.1g SUGARS 6.3g SALT 0.4g FIBRE 5.6g

TO MAKE VEGETARIAN: SWAP PARMESAN FOR VEGETARIAN HARD CHEESE.