Serving two people with generous portions, this is our Rigatoni in a Parsley and Walnut sauce – creamy parsley and walnut sauce (which actually begins life as a pesto before being made into a sauce) on pasta, topped with pan-fried chestnut mushrooms with a hint of thyme and crunchy walnuts. The great thing about vegan creamy sauces is they aren’t made with cream – so there’s a lightness to them. This is a good clean energy boost as well as being an earthy and satisfying meal and it is just right for the weather at the moment – not deep winter but not reliably spring either!
To balance the dish, this pasta dish is being sent with a separate House Salad in a classic Olive Oil and Lemon dressing.
Serves: 2 with generous portions
Allergens: oats, gluten, mustard, walnuts