Tuscan Mushroom 'Meat' Pasta

Nutrition per serve

Ingredients

• 200g penne pasta
• 20g slivered almonds
• 250g mushroom meat
• 400g can cherry tomatoes
• 10g Tuscan seasoning
• 50g tomato paste
• 50g baby spinach leaves
• 15ml olive oil
• 3ml soy sauce

Method

1. Step 1 — Cook pasta
   Bring a medium saucepan of salted water to the boil for the pasta. Cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 125ml (½ cup) cooking water, then drain the pasta.
2. Step 2 — Toast almonds
   Meanwhile, put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Brown mushroom meat
   Heat 1 tbs olive oil in the same pan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 2 mins or until starting to brown.
4. Step 4 — Simmer sauce
   Stir the tomatoes, Tuscan seasoning, half the tomato paste* and reserved cooking water (see Kitchen 101) into the mushroom meat. Bring to the boil, then reduce the heat to medium and cook for 5 mins or until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Add the pasta, spinach and ½ tsp soy sauce to the mushroom meat mixture and stir until the spinach is wilted. Taste, then season with pepper. Divide the mushroom meat pasta among bowls and scatter over the almonds. Enjoy!
6. Step 6 — Kitchen 101
   Adding the starchy pasta cooking water helps emulsify the sauce so that it binds and coats the pasta.

Allergens

Sojabohnen, Gluten, Wheat, Almond, Sulfit