250gchanterelle mushrooms cleaned and sliced lengthwise (small ones can be left whole)
100gshallotspeeled and chopped
2garlic clovespeeled and sliced
1 tbspvegan spread
1tbspolive oilextra virgin
A handful of rocket salad leaves
Salt and pepper
Vegan Parmesan
60gsunflower seeds
2tbspnutritional yeast flakes
½tspsalt
Instructions
To make the vegan parmesan, add all the ingredients to a nut chopper or food processor and blend until well mixed.
Dry fry the chanterelles in a large pan under medium-high heat for 3-5 minutes. Once dry enough, add the vegan spread, olive oil, garlic and shallots and cook, stirring frequently, for about 5 minutes. Season with salt and pepper.
Add pasta, and toss to combine. Stir in rocket salad and sprinkle with a generous amount of vegan parmesan. Serve.