Step 1

Slice the mushrooms, and toss them in a little oil. Roast at 200°C (Gas Mark 6 / 400°F) for 10-15 minutes, until soft.

Step 2

Boil the pasta until al dente.

Step 3

Meanwhile, add the drained Peppadew peppers, pine nuts, garlic, basil and extra virgin olive oil to a mini food processor, along with a good pinch of black pepper. Blitz until smooth.

Step 4

When the pasta is cooked, drain it, and stir through the pesto. Serve with the roasted mushrooms and more fresh basil.