Mushroom & Thyme Tortiglioni

Boil a kettle

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften

While the onion is cooking, slice your flat white mushrooms

Peel and finely chop (or grate) your garlic

Once the onion has softened, add the sliced mushrooms and cook for 8-10 min further or until the mushrooms are beginning to caramelise

Add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain the cooked tortiglioni and then return to the pot

Re-boil half a kettle

While the pasta is cooking, strip your thyme leaves from their stems and chop them finely, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Dissolve your vegetable stock mix in 200ml [260ml] [350ml] boiled water

Once the mushrooms have caramelised, add the chopped garlic and chopped thyme and cook for 1-2 min further

Add your Henderson's Relish and vegetable stock to the pan and cook for 3-4 min

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your pine kernel & seed mix and cook for 2-3 min or until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

Remove the mushroom pan from the heat and stir in your cultured coconut, then add the drained tortiglioni and give everything a good mix up – this is your mushroom & thyme tortiglioni