Mushroom & Courgette Rigatoni

Ingredients:

100g Rigatoni Pasta

2-3 Courgettes

100g Chestnut Mushrooms

1 Vegetable Stockcube

50ml Vegan Cream

1tbsp Sweet Paprika

1/2 tbsp Smoked Paprika

1/2 tbsp Thyme

First, begin by boiling a pot of water for the pasta. Meanwhile, peel and finely chop the courgettes. Also, cut the mushrooms in medium-sized chunks. Next, on a medium-heat, add some olive oil to a frying pan. Once hot, add the courgette first until they have a touch of colour. Just after, add the mushrooms and cook for roughly five minutes before adding the chicken stock and spices. Cook for another five minutes.

At the same time, add the pasta to the boiling water and cook for 8-10 minutes. After the five minutes for the mushroom mixture have passed, turn off the heat and add the cream as well as salt/pepper to taste. Once the pasta is ready, drain it and add to the main pan and mix. Then, you are ready to serve and enjoy!