Mushroom pasta with vegan ‘alfredo’ sauce

Method

1. Cook the linguine according to the pack instructions
2. Reserve a mugful of the cooking water, then drain into a colander and leave in the sink, occasionally rinsing with cold water, so it doesn’t stick to itself
3. Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 5 mins, until soft
4. Increase the heat slightly, add the mushrooms and fry for 3 mins or until golden, then add the garlic, black pepper and rosemary and cook for another 2 mins
5. Transfer to a plate and set aside
6. Put the cauliflower, stock cube and milk in the pan and bring to the boil, then simmer for 6-8 mins or until the cauli is tender
7. Use a stick blender to blitz into a smooth sauce
8. Add the mushroom mixture and simmer gently until the thickness of double cream
9. Add 4 tbsp of the reserved pasta water and fold in the cooked pasta
10. Heat for 2 mins, scatter with parsley then serve