Ingredients

300g Coop linguine
1 tbsp Coop olive oil
1 onion, finely chopped
250g Coop closed cup mushrooms, thinly sliced
2 garlic cloves, grated
1/2 tsp cracked black pepper
1/2 tsp dried rosemary
200g cauliflower florets
1 vegetable stock cube, crumbled
300ml unsweetened almond milk
Small bunch parsley, chopped

Method

Cook the linguine according to the pack instructions
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

Meanwhile, heat the oil in a large pan over a medium heat and cook the onion for 5 mins, until soft

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

Transfer to a plate and set aside

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

Use a stick blender to blitz into a smooth sauce

Add the mushroom mixture and simmer gently until the thickness of double cream

Add 4 tbsp of the reserved pasta water and fold in the cooked pasta

Heat for 2 mins, scatter with parsley then serve