Apparently it's Spring. The calendar says it's Spring. The changed clocks say it's Spring. But it's cold, grey and we're still very much craving creamy and warming carbs. Intro this silky mushroom pasta sauce. It calls for 5 ingredients and about 20 minutes from start to finish (cooking of pasta included).
1 shallot, chopped
1 tbsp olive oil
250g mixed mushrooms, roughly chopped
1/2 tsp salt
1 carton oatly cream (250ml)
Over medium heat, sauté the chopped shallots in olive oil.
After 2-3 minutes, and when the shallots are sweet and translucent, add your chopped mushrooms. Toss them to coat and let them cook untouched for 8-10 minutes (moving them around too much will make the steam rather than crisp up, so resist the urge to stir them around more than once or twice!).
When they've mostly cooked down, add your salt and oatly cream and let simmer for 6-8 minutes, until thick, fragrant and creamy.
Add in cooked pasta and toss to combine. Serve topped with lemon zest and roasted walnuts.