Mushroom pasta with vegan ‘alfredo’ sauce

Ingredients

• 300g Co-op linguine
• 1 tbsp Co-op olive oil
• 1 onion, finely chopped
• 250g Co-op closed cup mushrooms, thinly sliced
• 2 garlic cloves, grated
• 1/2 tsp cracked black pepper
• 1/2 tsp dried rosemary
• 200g cauliflower florets
• 1 vegetable stock cube, crumbled
• 300ml unsweetened almond milk
• Small bunch parsley, chopped

Method

1. Cook the linguine according to the pack instructions
2. Reserve a mugful of the cooking water, then drain into a colander and leave in the sink, occasionally rinsing with cold water, so it doesn’t stick to itself
3. Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 5 mins, until soft
4. Increase the heat slightly, add the mushrooms and fry for 3 mins or until golden, then add the garlic, black pepper, and rosemary and cook for another 2 mins
5. Transfer to a plate and set aside
6. Put the cauliflower, stock cube, and milk in the pan and bring to a boil, then simmer for 6-8 mins or until the cauli is tender
7. Use a stick blender to blitz into a smooth sauce
8. Add the mushroom mixture and simmer gently until the thickness of double cream
9. Add 4 tbsp of the reserved pasta water and fold in the cooked pasta
10. Heat for 2 mins, scatter with parsley then serve