200 g Planet Plant-Based Green Pea Tagliatelle
2 teaspoons sesame or olive oil
150g oyster mushrooms, sliced
2 cloves garlic, thinly sliced
3 tablespoons coconut aminos
Juice of one lemon
2 teaspoons finely grated fresh ginger
Bring a large pot of salted water to a boil to cook the pasta while cooking the vegetables. Heat the oil in a large frying pan over medium-high heat. Once the pan is hot, add the mushrooms. Sear, stirring infrequently, for 2-3 minutes. After a couple of minutes, once the mushrooms are starting to turn golden, add the broccolini and garlic and cook for another 3-4 minutes, covered, or until the brocollini is just tender. The mushrooms should be a dark golden colour. To make the dressing, mix all three ingredients until combined. To serve, split the pasta and vegetables between 2 bowls and top with the dressing. Serve immediately.
Regular champignons will work just as well, but may need more cooking time if they’re releasing a lot of water into the pan. If using champignons, don’t add the broccolini until all water from the mushrooms has evaporated.