This #vegan recipe is delicious, the cream is created with silken tofu and nutritional yeast to give it a cheesy taste.

The pasta is topped with the stalks of the Cavolo Nero, finely sliced and pan friend with breadcrumbs and lemon zest for a crunchy texture.

• Mushrooms, I used 3 large portobello and 30g oyster, sliced, (oyster mushrooms have a texture of chicken when cooked)
• 3 large shallots, finely diced
• 3 cloves of garlic, grated and chopped
• 15g fresh thyme leaves, finely diced
• 170ml white wine
• 1 tsp. Dijon mustard
• 300g silken tofu
• 2 tbsp. nutritional yeast
• Juice of half a lemon
• 4/5 Cavolo Nero, remove leaves from stems and slice, save the stems for later
• 350g Fusilli bucati, cooked al dente, reserve a cup of pasta water
• 1 crust off bread, blended to be crumbs
• 1 lemon, grate the zest and chop to be fine

• Sauté the mushrooms in olive oil until soft. Set aside for later.
• Add the shallots to the pan and soften, then add the garlic and the thyme cook for a few minutes.
• Pour in the wine and simmer a little before whisking in the mustard.
• In a blender add the silken tofu and the nutritional yeast, blend so it is smooth and creamy.
• Add this cream to the pan and stir.
• Season well with salt and lots of cracked black pepper.
• Squeeze in the juice of half a lime and mix.
• Add the sliced Cavolo Nero leaves and cook for another minute, before adding the cooked mushrooms.
• Add the cooked pasta and a ladle of the pasta water, stir together. You want a creamy and loose sauce so add more pasta water if needed.
• Turn off the heat and prep your topping; finely slice the Cavolo Nero stalks and sauté in olive oil for a few minutes, then add the breadcrumbs and lemon zest, cook until golden.
• Serve the pasta with a good sprinkle of the crunchy topping and a drizzle of extra virgin olive oil.