This week my friend Hannah (@stop_hannahtime) posted this photo to her Instagram of a mushroom pasta she made and I couldn’t stop thinking about making one myself for the last for 3 days!

Tonight I made it happen and it was worth the wait (so modest and so beautiful, Jen! How do you stay so grounded?!).

Han’s recipe used vegan pesto IN the tomato sauce (recipe here) but I didn’t get my shit together & had none in the cupboard; so I’ll save trying that for another time. Sounds radical, right!?

So here’s what I came up with based on what ingredients  I had lying around.



1 red onion, chopped finely
4 flat mushrooms, chopped into bite size pieces
1/2 small bulb of garlic, crushed
1 teaspoon vegetable oil
2 teaspoons BART Blends “FISH” seasoning (ingredients – lemon peel, garlic, dill, parsley, salt, onion, black pepper) – let’s not get into how absolutely fucking shitty it is they’ve called this “FISH” in massive letters on the jar. Go fuck yourself, Bart!
Sprinklerino of salt-a-roo
1/4 teaspoon red chilli flakes
1/4 teaspoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Engevita
1 teaspoon Black pepper
1 teaspoon Turmeric
Small splash of balsamic vinegar
Tim of chopped tomatoes
A big ol’ splurge of Tomato paste


Fry the red onion in some veg oil for a couple of minutes, add the Barts “fish” seasoning and a sprinkle of salt. Create a well in the centre to toast the chilli flakes for 1 minute.

Add the mushrooms and the rest of the spices/balsamic vinegar, fry for around 2-3 minutes.

Add the tomatoes, bring to the boil then turn down to a simmer and cook for a few more minutes.



Serve with all of the Engevita flakes



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