Pea and Mushroom Pasta

GF, DF, V and RSF - serves 4

Ingredients:

• 3 cups sliced mushrooms

• 1 cup peas

• 2 spring onion diced

• 2 garlic cloves

• 1 tsp thyme/1 sprig of thyme

• 1 tsp ground sage/5 large sage leaves

• 200g buckwheat/GF pasta

• 1 can coconut cream 270ml

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• Salt and pepper

• 3 cups of mixed rocket and spinach

Method:

1. In a heated frypan add the garlic, spring onion, thyme and sage. Cook for 3 minutes.

2. Add in the mushrooms and peas cooking for a further 5 minutes.

3. Meanwhile add your pasta to a pot of boiling water and cook to packet instructions.

4. Now add the coconut cream, nutritional yeast, lemon juive and a good pinch of salt and pepper to the mushroom mix.

5. Stir and bring to the simmer, let simmer for 5 minutes stirring occasionally.

6. Now add in the spinach and rocket and stir. Turn off the heat.

7. Drain your pasta and add to the mushroom mixture, stir to coat all of the mixture in the yummy sauce.

8. Divide between four bowls and enjoy!