The Willoughton Wanderer

This lovely no carb pasta dish serves two and is a joy for a light lunch. Wholly veggie and wholly healthy!

Ingredients:

4 medium sized chestnut mushrooms

Petit pois peas

1 small shallot finely chopped

1 large garlic clove finely chopped

2 tablespoons tomato puree

160g ZENB penne pea pasta

200ml warm water

1 tablespoon olive oil

1 teaspoon of dried chilli flakes for a polite hit of heat (omit if necessary)

Parmesan cheese

Salt to season

Method:

In a large saute pan heat the olive oil and add the chopped shallot. Gently sweat down on a medium heat for a few minutes then add the garlic. After a few more minutes add the mushrooms and fry gently for a further five.

Dissolve the tomato puree in the warm water and then add it to the pan. Sprinkle over the chilli flakes with a few twists of salt and stir gently. After a further five minutes add the peas and gently simmer.

Meanwhile bring a pan of salted water to the boil and add the ZENB pea penne. Cook for the time required on the packet. Before draining add a ladle full of the pasta water to the saute pan and stir in to add a silky texture.

Drain the pasta and dish up into serving bowls adding the mushroom and pea sauce. Purists say to add the sauce to the pasta pan and stir in but I like the look of the sauce on top of the pasta. Grate a generous amount of the parmesan over the dish and eat – enjoy!

• About Willoughton Wanderer
• Blog
• Home