For the pasta
200g portobello mushrooms
85g cavolo nero
1x 270g jar of BOSH! Cheeze Sauce
3 garlic cloves
2 tbsp plant-based crème fraîche
220g of tagliatelle
Squeeze of lemon
Olive oil
Salt & pepper

To serve
Plant-based parmesan

BOSH! Ultimate Cheeze Sauce

£3.05 - £18.30

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Prepare the ingredients

1. Slice the portobello mushrooms into long chunky strips and roughly shred the cavolo nero

Start the pasta sauce

1. ​Place a large frying pan over a medium heat and add a generous glug of olive oil
2. ​Once warm, add the sliced mushrooms to the pan and stir for 5 minutes until they begin to soften
3. While the mushrooms are cooking finely chop the garlic and add it to the pan
4. Pour the BOSH! Cheeze sauce over the mushrooms
5. Fill the jar with a splash of warm water and shake
6. ​Pour the warm water into the pan along with 2 tablespoons plant-based crème fraîche and stir to combine
7. season with salt & pepper and a squeeze of lemon juice
8. Leave the sauce to cook for 5-10 minutes until hot

Cook the pasta

1. Bring a pan of salted water to the boil and cook the tagliatelle as per the instructions on the pack
2. Add a splash of the pasta cooking water to the sauce to loosen, then using kitchen tongs remove the cooked pasta from the pan and drop it straight into the Cheezy sauce along with the cavolo nero
3. Stir everything together and serve with grating of plant-based parmesan and a sprinkle of black pepper