I eat lots of pasta, proudly. I love the stuff. It’s such a great vehicle for flavoursome sauces and vegetables and pulses and, well, anything really. I very rarely get bored despite eating pasta in some form probably every day. I use different grain pasta’s for nutritional benefits and a bit of variation. Beside’s who could get bored when pasta allows dishes like this?!
I love creating sauces to go with pasta. Sometimes, its simply a packet of stewed lentils stirred through hot penne, and others, the comfort of Tofu Carbonara spaghetti. This is a mixture of these two examples; it’s speedy and uses store cupboard ingredients yet is creamy, flavourful and cozy. Enough for 4.
Add 400g pasta to a pan of boiling salted water. Slice 100g chestnut mushrooms and 1 medium courgette (about 200g) and saute in a drop of oil over a medium heat until softened and slightly coloured.
Meanwhile, take a can of artichoke hearts in water. Drain and add to a food processor with a tablespoon of non-dairy milk. Blitz until smooth and creamy, adding enough extra milk to get a loose sauce like consistency. Add salt and pepper to taste and a teaspoon of red chilli flakes and pulse to combine.
Add to the pan of mushrooms and courgettes, stir together. Drain the pasta. Just before serving stir in a tablespoon of chopped fresh chives and a handful of halved green olives before tossing with the hot pasta.