Ingredients

• Ingredients 225g/8oz dried linguine 2 large pinches of saffron strands (divided) 100g fresh wild mushrooms, cleaned 250ml/1 cup oat cream (or non dairy cream of choice) 1 tbsp vegetable stock powder or a cube 2 spring onions, trimmed and finely sliced 2 tbsp fresh parsley Sea salt and freshly ground black pepper

Preparation

• Preparation Serves two Method Bring a large pan of well salted water to a boil and add in one large pinch of saffron. Add the pasta and cook until al dente, about 10 minutes or according to package directions. Meanwhile, heat a frying pan over a high heat and add the roughly torn mushrooms, saute until golden and any released liquids have reduced and evaporated. Add the spring onions, followed by the cream and stock powder and the second large pinch of saffron. Turn the heat down and stir until fragrant and thickened slightly. Taste the sauce for seasoning and add plenty of black pepper and salt if you need – this will depend on the salt level of the stock powder or cube you use. Drain the pasta, stir most of the parsley into the sauce and toss with the hot pasta. Divide between pasta bowls and top with the remaining parsley.