This pasta dish is fool-proof for a quick and tasty week-night dinner
Ingredients (serves as few or as many as you like)
- Pasta (we used wholewheat fusilli)
- Splash of non-dairy milk
- Green beans
- Garlic clove(s) (crushed)
- Thyme (dried or fresh)
- Chili flakes
- Salt & black pepper
- Spring onion (chopped)
- Vegan parmesan (grated)
As suggested, there are no measurements so just eyeball how much of everything you need for as many people are eating.
Put the pasta on to boil for around 10-15 minutes until cooked through.
Meanwhile blend around 1/3 of your mushrooms with the milk to form a runny paste. Add to a pan with the rest of your mushrooms and a splash of water. Add the garlic and the green beans. Heat through until the vegetables have softened.
Add the thyme, chili flakes, salt and pepper and stir through.
Once the pasta is cooked, drain it and add to the mushroom mixture. Toss it all together. Top with the spring onion and the parmesan and serve.