Pasta with wild mushroom sauce

Method

1. Heat the oil in a large frying pan and fry the mushrooms for 3 minutes. Season. Keeping half the mushrooms warm, tip the remainder into a food processor. Heat the soya cream to just boiling point, then pour into the food processor and blend with the mushrooms.

2. Cook the pasta according to the packet instructions. Drain, reserving 100ml of the cooking liquid. Return the pasta and reserved liquid to the pan, add the mushroom sauce and baby leaves. Stir until the leaves are wilted. Season. Serve topped with the reserved mushrooms. Garnish with a drizzle of oil and freshly ground pepper

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