1 tsp marmite or nutritional yeast flakes (optional)
20g sunflower seeds
20g pumpkin seeds
Cracked black pepper
Drizzle of truffle oil (optional)
Small frying pan
Heat the oil in a pan and add the shallots and garlic, sauté until translucent. Add the mushrooms and coat in the oil, cook until lightly browned. Add the herbs and sauté for a few more minutes to release the oils.
Add the coconut milk, bring everything to the boil and then reduce to a simmer for 5 minutes.
Meanwhile bring a pan of salted water to the boil and cook your pasta. I have used Waitrose gluten-free spaghetti, which is a really good gluten-free version.
Add the capers and marmite to the mushrooms and a splash of water if needed. Simmer for a further 5 minutes and turn the heat off. Add in the cooked pasta with a ladle of the cooking liquid and serve on either a sharing platter or in two bowls.
On a medium heat in small frying pan, heat the seeds until they are golden. Add these to the mushrooms and pasta with a drizzle of truffle oil, pinch of salt and good grind of black pepper.
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This is our take on a florentine pizza. Instead of the traditional pizza base we use flatbreads made from chickpea (gram) flour, which is coarser than normal flour and has a distinct nutty flavour that tastes, unsurprisingly, a lot like chickpeas. The bright green topping is made from spinach and butter beans, with a baked egg to finish.
The pumpkin sauce in this recipe is like a subtly sweet compote, and it’s a great addition to your breakfast. With its smooth texture, it is delicious stirred into a bowl of hot porridge, along with some salted date caramel.
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