Ingredients
300g Yorkshire Pasta Mezze Maniche Rigate
2 medium brown onions
150g oyster mushrooms
1/2 tsp dried parsley
1 tbsp fennel seed
Roughly 1/8 tsp fresh nutmeg
30g breadcrumbs (I blitzed stale sourdough)
1/2 tsp soy sauce
150ml white wine
100ml oat milk
200ml stock
Toasted breadcrumbs for topping
Step by Step Instructions
Step 1
Finely dice the brown onions and garlic and add to a mixing bowl.
Step 2
Finely chop (or pulse in a food processor) the oyster mushrooms and add to the mixing bowl along with the toasted fennel seeds, parsley, nutmeg, soy sauce and breadcrumbs.
Step 3
Mix everything to combine, if the mixture is still very wet add 5-10 more grams of breadcrumbs.
Step 4
Add salt and pepper to taste.
Step 5
The mixture doesn’t have any fat in it, so you need to fry it in 2tbsp of olive oil. Fry over a medium heat until the mix is starting to clump slightly and pick up considerable golden brown pieces.
Step 6
When the mixture is golden brown add the wine, oat milk and stock.
Step 7
Keep this on a medium heat for 20 minutes until it has reduced into a thick sauce.
Step 8
Meanwhile add the pasta to a pot of salted boiling water and cook as per pack instructions (minus 1 minute of cooking time).
Step 9
Reserve some pasta water from the pan, then drain and add the pasta to the sauce to finish cooking; drizzle a tablespoon of olive oil over the sauce and mix together.
Step 10
Serve the pasta and sprinkle toasted breadcrumbs on top to finish. I toasted mine with olive oil, salt, fennel seeds and nutmeg for additional flavour. Enjoy!
