¼ stock cube dissolved in 200ml (7 fl oz) hot water
4 tbsps coconut cream (the thick part from a tin of coconut milk)
1 tsp mustard powder or 1 tbsp grainy mustard
1 dstsp gluten-free flour
1 tbsp chopped parsley, plus extra to garnish (optional)
Salt and pepper
Squeeze of lemon juice
3 parings lemon rind, finely diced to garnish
It’s difficult to believe that this creamy mushroom pasta is dairy-free, and of course it’s gluten-free too!
Heat the oil in a large pan and sweat the onion and garlic until the onion is soft. Add the mushrooms and continue to sweat until the mushrooms start to release their juices.
Meanwhile cook the pasta according to the directions.
Mix the stock, coconut cream, mustard and gluten-free flour and add to the pan with the mushrooms. Bring the mixture to the boil, stirring continuously and simmer for 2 minutes.
Drain the pasta and add to the mushroom sauce along with the parsley. Stir to combine, then add a squeeze of lemon juice and season to taste. Garnish with the extra parsley and lemon.
