Pasta With Walnuts And Mushrooms

This one’s dead simple, dead quick and dead-free.

Recipe for 1 hearty appetite, scale down / up as needed.

  • 100g pasta of your choice (I like conchiglie)
  • Knob of margarine or 1/2 – 1 tbs veg oil
  • 1/4 large onion, thinly sliced
  • 1 clove garlic, crushed
  • 125g mushrooms, sliced (use chestnut mushies if possible)
  • 60g shelled walnuts (pieces are fine)
  • 2 tsp lemon juice
  • 125ml vegan cream (or 1 tsp cornflour mixed in with 125ml soya milk)
  • Fresh shredded basil (optional), salt and pepper to taste

Get a pan of water on the boil and cook pasta according to instructions. If you’ve got the rest of the ingredients ready(ish), you should be able to get it together in around 10 mins easily. If the pasta finishes before the rest of the recipe, just drain it then leave it covered until you’re ready.

Toast the walnuts in a dry frying pan over a medium heat for a couple of minutes, shaking or stirring often, until starting to darken, then pulse them in a food processor for a few seconds so they’re chopped into small bits and set aside.

Add the marg / oil to the pan and melt / heat for 30 seconds or so, then add the onion and fry for a few minutes, stirring regularly, until starting to soften. Add the mushrooms and garlic and continue to fry for a few more minutes, again stirring regularly, until the mushies are cooked to how you like ’em. Add a good grind of black pepper, throw in the walnuts and stir through for 30 seconds, then add the lemon juice and give it another 10 seconds of mixing.

Add the cream and stir through for a minute until it’s hot. If you use the milk / cornflour combo, pour in slowly while continually stirring to avoid lumps.

Finally, throw the pasta in the pan along with the basil and mix until everything’s coated with everything else. Give it a taste and add any extra salt and pepper if you need it. Slop into a big bowl and eat. Make sure you’ve got some salad on hand too. And a nice glass of wine.

Walnut & mushroom pasta

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