Creamy chargrilled pepper and mushroom pasta

1. 1

   Heat the oil in a large saucepan and add the onion and peppers. After a few minutes of frying, add the garlic and basil, followed by the mushrooms and fry for a further 5 minutes.

2. 2

   Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes.

3. 3

   Pour the vegan cream into the mushroom mixture and season generously with salt and pepper. Add a ladle of the pasta water (around 150ml/5fl oz) and stir over a low heat. Drain the pasta and add the pasta to the mushroom mixture. Add the frozen peas and heat through for a final few minutes.

4. 4

   Serve with a pinch of cracked black pepper and a drizzle of fresh lemon juice over each bowl.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.