Mushroom and Cauliflower Pasta
- 1 ½ cloves of garlic
- 1 onion
- 1 fresh chilli
- 15g fresh thyme or dried thyme
- 225g mushrooms
- 300g cauliflower
- 2 tbsp olive oil
- 185g penne pasta
- 5g parsley
- 100g medium fat soft cheese
- 1 lemon (or some lemon juice if you don’t have one!)
Slice the garlic and onion. Pick the thyme leaves.
Slice ¾ of the mushrooms, trimming the cauliflower and discarding the leaves. Chop the florets of the cauliflower into fine chunks.
Heat up 1 tablespoon of oil in a wide saucepan, adding the garlic onion, chilli and thyme. Cook this on medium heat for 10 minutes, until golden.
Add the mushrooms and cauliflower you have just sliced. Place a lid on top and cook for another 10 minutes.
Bring a pan of water to the boil, adding the penne and cooking for 10 minutes.
Pick and chop the parsley leaves. Finely slice the remaining mushrooms.
Mash the cauliflower mixture until broken down. Add the cheese, stirring with sea salt and black pepper. Add a few dashes of lemon juice.
Remove the pasta from the heat and drain, and then return it to the pan. Add the sauce, stirring in with dashes of water if necessary. Season with a little more lemon juice and salt.
Stir in the sliced mushrooms, cheese and half of the parsley.