You won't believe how creamy and awesome this is. Using sunflower seeds to make cream sounds like a disgusting-yet-healthy hack. It's not. I mean, it's healthy. It just also happens to be frickin' delicious, super decadent and really easy.

Serves 2-3

180 g dried pasta of your choice
1/4 cup olive oil
200g mixed mushrooms, sliced
1 small onion, finely sliced
2 cloves garlic, finely sliced
pinch salt and pepper
handful of fresh thyme
1 cup sunflower cream (recipe here)

 

Cook pasta as per packet instructions. Drain, reserving 1/4 cup cooking liquid (for the love of starch, don't rinse your pasta!)

Heat olive oil in a frying pan until medium-hot. Add mushrooms, onion and garlic, salt and pepper and fresh thyme leaves.

Once your mushrooms have some colour on them, add sunflower cream to the frying pan along with 1/4 cup of pasta water. Cook for 3-4 minutes. Taste and adjust seasoning.

Toss through the drained pasta and serve with plenty of black pepper and more fresh thyme leaves.

Find this recipe, and over 60 others in The Grater Good 
Click on the image below to purchase your copy today