Vegan mushroom pasta

Step 1

Put 2 tbsp of olive oil and grated garlic (use two cloves if, like me, you love garlic) in a small bowl. Set aside to infuse.

Step 2

Heat up a large frying pan. Add pine nuts and toast them on a low heat until lightly browned and fragrant. Make sure you stir them frequently as they tend to burn easily. Once done, remove from the pan and set aside.

Step 3

Return the pan to the stove. Add 1 tbsp of olive oil and sliced mushrooms.

Step 4

Allow the mushrooms to cook and caramelise in places, stirring them from time to time. Season with salt and pepper and dried thyme towards the end of the cooking time. Allow any water that the mushrooms release to cook out.

Step 5

Take the mushrooms off the pan and add in fresh spinach and a good splash of water. Allow the spinach to wilt, then lift off the pan and chop roughly. Clean the pan for the next step.

Step 6

Cook the pasta just short of al dente (the pasta I used takes 10 min to cool al dente, I cooked it for 8½ min) following the instructions on the packet saving 2 tbsp of cooking water just before you drain your pasta.

Step 7

When pasta is about to be ready, heat up a heavy bottom frying pan on low heat. Once hot, add in the garlic-infused oil.

Step 8

Gently cook the garlic for about 2 minutes, stirring the whole time, but do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat.

Step 9

Add nutritional yeast, a good pinch of salt and splash of white wine (or pasta cooking water you saved) and allow them to cook in with the garlic oil for another minute or so.

Step 10

Toss the drained pasta in the garlicky oil well, season with salt and sprinkle with fine chilli if using.

Step 11

Stir in cooked mushrooms and chopped spinach to heat them both up again.

Step 12

Divide between two plates, sprinkle with chopped capers and toasted pine nuts.