I made this recipe using wholemeal pasta for a point of difference. You don’t always have to use plain old white pasta – mix it up!
- 1 x 500g packet wholemeal spaghetti
- 8 large field mushrooms
- 6 cloves garlic
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 4 tbsp finely grated fresh parmesan
- 1 cup frozen green peas
- 2 tbsp sunflower seeds
- Flaky salt
- Freshly ground black pepper
- Shaved parmesan to serve
1 Preheat oven to 200°C. Peel the mushrooms and lay them out on a baking tray with the garlic cloves. Drizzle with olive oil and season generously with salt and pepper.
2 Roast in the oven for 12 minutes. Meanwhile, cook the spaghetti according to the packet instructions. Heat the frozen peas in some boiling water.
3 Put the roasted garlic (skin removed), mushrooms and truffle oil in a food processor and blitz until combined. Add the peas and the grated parmesan to the mushroom mix, then stir this into the cooked spaghetti.
4 Serve topped with sunflower seeds and shaved parmesan.