200g Wholegrain pasta
1 Leek
3 Cloves of garlic
200g Chestnut mushrooms
1 tablespoon English Mustard
1 tablespoon paprika
1 tablespoon dried sage
1 tablespoon oregano
1 tablespoon fresh thyme
1 tablespoon nutritional yeast
1 teaspoon chilli flakes
50ml Red wine
100ml Vegan cream
150ml Veg stock
Sea salt and pepper
Start by finely chopping the leek and garlic, and cutting the mushrooms into fairly thick slices. Cook the mushrooms in a frying pan with some oil over a high heat for about 5 minutes on each side. Compress them down with a spatula or another frying pan on top to remove the moisture and get more caramelisation. Once cooked set aside.
Cook the pasta to packet instructions, making sure to salt the water. In the meantime, heat some olive oil in a pan over a medium heat and add the leek with a pinch of salt. Cook for 5 minutes and then add the garlic, after another minute add the paprika, sage, oregano, thyme, chilli flakes and nutritional yeast.
Add the mushrooms to the pan and stir everything together, then add the mustard. Cook for another minute before adding the red wine. Once this has reduced add the veg stock and black pepper. Once the pasta is ready drain the water and plate up.
