Mushroom & lemon pasta

For ➍
3 tbs olive oil

1 onion, finely chopped

7 cloves garlic, finely chopped

250 g chestnut mushrooms, sliced

250 g pasta (penne, rigatoni, spaghetti, farfalle)

250 ml vegetable cooking cream

1 tbs thyme

½ ts black pepper

1 tbs nutritional yeast flakes*

1 tbs miso paste

100 g cherry tomatoes, cut in half

15 g basil + extra for garnish

zest 1 lemon

1 tbs lemon juice

Cook the pasta in plenty of salted water. Drain.

Meanwhile, heat 2 tbs oil in a large frying pan over medium heat. Add the onion, garlic and mushrooms. Bake for 10 m, stirring, until most of the moisture from the mushrooms has evaporated.

Add the cooking cream, thyme, black pepper, nutritional yeast*, miso paste, tomatoes, basil, the lemon zest and lemon juice to the mushrooms. Stir and let simmer for 2 m. Then add the pasta and 1 tbs olive oil.

Garnish with extra basil and possibly vegan Parmigiano*.

* Replace with Parmigiano for a non-vegan version.

Pesto alla Trapanese (Sicilian almonds & tomato pesto) (pesto rosso)

For ➍
190 g toasted almonds
15 g coriander*
20 g flat leaf parsley*
10 cl extra virgin olive oil
250 g cherry tomatoes

Put the almonds, coriander, parsley and oil in a high cup and puree with a hand blender until pesto. Add the tomatoes, or serve on the dish.
Serve with couscous or with pasta like penne or farfalle.

*Or 35 g basil