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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.

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