Pasta with Mushrooms, Vegan Feta & Rocket

This meal is for one of those warm nights by a fire with the heater on in your jammies sitting with this hot creamy bowl of pasta.

It just gives you a big warm hug.

Ingredients

• 250g pasta of choice

• 2 Tbsp olive oil

• 2 cups of mushrooms, slived

• 2 garlic cloves, minced

• Salt, to taste

• 100g vegan feta, crumbled

• 200g fresh chopped tomato

• 1/2 cup reserved pasta water

• 1 large handful of rocket (arugula)

Method

Cook the pasta: Bring a pot of salted water to the boil. Add pasta and cook until al dente according to packetinstructions. Reserve ½ cup of pasta water before draining.

Cook mushrooms: In a large pan, heat olive oil over medium heat. Add mushrooms and garlic. Sauté untilgolden and tender. Season lightly with salt. Remove mushrooms from pan and set aside.

Melt feta: In the same pan, add vegan feta. Allow it to soften and melt slightly over low heat, stirring gently.

Combine: Return the mushrooms to the pan. Add the drained pasta and ½ cup of the reserved pasta water. Tossuntil creamy and well combined.

Finish: Add the rocket and stir through just before serving so it stays fresh and vibrant.

Serve: Plate immediately, drizzling with extra olive oil if desired