Name: Creamy edamame mushroom pasta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cup vegetable stock; 2 cup water; 1 1/2 cup penne pasta; 1 1/2 cup frozen, shelled, edamame beans; 2 tablespoon butter; 2 cup mushrooms, sliced; 1 garlic clove, finely chopped; 200 gram crème fraîche; squeeze lemon juice and 1 tbsp grated lemon rind; sea salt flakes and ground black pepper; roughly chopped flat-leaf parsley and chilli flakes, to garnish

Ingredients

2 cup vegetable stock

2 cup water

1 1/2 cup penne pasta

1 1/2 cup frozen, shelled, edamame beans

2 tablespoon butter

2 cup mushrooms, sliced

1 garlic clove, finely chopped

200 gram crème fraîche

squeeze lemon juice and 1 tbsp grated lemon rind

sea salt flakes and ground black pepper

roughly chopped flat-leaf parsley and chilli flakes, to garnish

Method

1.Bring the stock and water to the boil in a large saucepan. Add the pasta and cook until it is al dente. Add the edamame beans and simmer for another 2-3 minutes. Remove the pasta and beans from the pan, saving the stock.

2.Add the butter to the pan, then cook the mushrooms and garlic until the mushrooms are lightly browned. Return the pasta and beans to the pan, stir in the crème fraîche and add a squeeze of lemon juice and the grated lemon rind. Ladle in enough reserved stock to loosen. Taste and season.

3.Spoon into bowls, then scatter over the parsley and a pinch of chilli flakes.

Nici Wickes