Mushroom, Chestnut, Carrot and Rice Cream Pasta Sauce
12 - 13 minutes
3 – 4 people
1 pack of large button mushrooms
1 medium sized organic carrot
400 g (280 g dry weight) tin cooked chestnuts
1 teaspoon powdered fenugreek
3-4 twists rock salt
3-4 twists black pepper
100 millilitres vegetable stock
1 teaspoon anchovy paste
250 millilitres rice cream (or single dairy cream)
50 g freshly grated parmesan
Start by cleaning the mushrooms with a dry brush, removing the stalks as you do so. When done, slice thinly then turn 90 degrees and slice thinly again so you end up with thin small mushroom sticks. Continue by peeling, topping and tailing your carrot., then use a fine grater to grate into tiny pieces. Next, drain, rinse and drain your chestnuts again before taking 1/3 and chopping them finely. Roughly chop the 2/3 remainder and set aside.
Heat one dessert spoon of oil in a frying pan and, when hot, reduce to a medium heat and add the mushrooms, stir then add the powdered fenugreek, salt and pepper and stir fry for 5 – 7 minutes before adding the carrot and stir frying for another 1 – 2 minutes. Add the anchovy paste, vegetable stock, rice cream and chopped chestnuts, mix and cook for another 3 – 4 minutes stirring occasionally. Serve onto pasta and top with grate parmesan.