Pecan Pasta with Oyster Mushrooms (Vegan)

[Guest guest]

Pecan nuts and oyster mushrooms add a delicate flavour (and lots of

proteins and B Vitamins )to this tomato sauce.

 

1 tbsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

4 oz (125g) pecan nuts

8 oz (250g) oyster mushrooms, halved

6 artichoke bottoms, halved

14 oz (400g) can tomatoes

2 tbsp tomato puree

2 tbsp red vine vinegar

3 tbsp fresh parsley, finely chopped

2 tsp dried oregano

2 tsp capers, chopped (optional)

2 oz (50g) black or green olives, stoned

1 pinch chilli powder

Salt and pepper t taste

1 lb (500g) wholemeal tagliatelle (or your preferred pasta)

 

Heat the oil in a pan and gently fry the onion until soft and

translucent

Add the garlic and pecan nuts and cook for 3 – 4 minutes or until the

nuts are lightly toasted.

Add the mushrooms and artichoke bottoms and cook for 3 minutes.

Add all the remaining ingredients except the pasta; bring the sauce

to the boil and simmer, uncovered, for 15 – 20 minutes. Season to

taste.

Meanwhile, cook the tagliatelle al dente and drain well.

Serve topped with the pecan and mushroom sauce together with a green,

crunchy salad.