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