Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper.
A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. Pre-heat the oven to 180C/350F/Gas 4.
This creamy, savory pasta dish comes together ... then purees the resulting broth with roasted red peppers to create a briny, rich, deeply flavorful sauce that clings to the pasta.
It’s creamy ... like red pepper flakes, a little hot sauce, or, my personal favorite, some dried tarragon which adds an herby, slightly anise-y flavor to the whole dish. Add pasta.