Mushroom And Radicchio Creamy Autumn Pasta

Ingredients

2 big cloves of garlic 

3 tbsp olive oil + extra for servings

1 big hand full 150\ 200g of whatever mushrooms you can get your hands on ( portici, shiitake, oysters) 

1\4 head of a big radicchio or half a small\ medium one 

1\2 tbsp mustard 

2 tbsp nutritional yeast 

1\4 cup white wine ( optional) 

100 ml soy cream for cooking ( or 1\4 cup soaked cashews blended with 1 cup of water)

3-4 sprigs fresh thyme

3-4 sprigs fresh marjoram 

1 sprig or rosemary ( optional)

Salt 

Black pepper 

4 tbsp chopped fresh parsley 

180g dry pasta 

I used my favourite rice pasta brand for a gluten free version, but honestly just use whatever you prefer.

Method

One of the beauties of this pasta sauce is that comes together in no time, so first things first put a pot of water to the boil. 

Following, slice the garlic and chop roughly both the mushrooms and the radicchio. 

As the water starts to boil add the salt and throw the pasta in (you can put a timer on to make sure you’ll not overcook it, always remember good pasta is ‘al dente’ pasta!) 

Meanwhile start heating up the oil in a pan. When the oil is hot add the mushrooms, the garlic and a good pinch of salt. Let the mushrooms caramelise, about 3-4 minutes, then add the herbs. Give the pan it a little toss and add the radicchio. 

1 or 2 minutes at most and you’ll see the radicchio going down, cooking and browning nicely. At this point add the mustard, mix to combine all of the flavours, and then add the wine to deglaze. 

Keeping a medium heat flame, and only when the wine has almost completely evaporated, add the soy cream, salt and black pepper to taste and nutritional yeast. Lower the flame and mix to combine. 

As your timer calls drain the pasta (remember to set aside half a glass of past water), mix with the sauce, add the chopped parsley and a little pasta water. 

You can now serve the pasta, adding a drizzle of olive oil, some very thin sliced raw redichio and extra marjoram on top.