Quick creamy mushroom pasta

A wholesome and delicious veganfriendly meal

SERVES 2 Heat 3 tbsp oil in a frying pan over medium heat about 2 mins. Add 1 thinly sliced leek (green part only). Cook 5 mins until a little softened before adding 1 diced onion and white part of the leek. Cook until soft. Stir in 4 thinly sliced garlic cloves, 500g chestnut mushrooms, 1 tbsp soy sauce and a pinch of salt and pepper. Cover with lid and let mushrooms cook down over a low heat about 10 mins until soft. Once softened, add 3 tbsp soy sauce, 2 handfuls of greens cut into strips (kale or chard work well), and 250ml oat cream. Stir. While waiting for your mushroom mix to cook, bring a large saucepan of water to the boil and add 1 tbsp salt. Add 100g wholegrain pasta. Cook 10-12 mins if dried or 3-5 minutes if fresh. Drain. Serve pasta in deep bowls with oozy mushroom mix on top.

Edited extract from Sustainable Kitchen by Abi Aspen Glencross & Sadhbh Moore (Murdoch Books, $29.99). Photography by Maria Bell.