- 12g dried porcini mushrooms
- 1 red onion
- 2 garlic cloves
- 200g white mushrooms
- 500g broad beans in the pod
- A handful of sage, leaves only
- 50g rocket
- 250g spinach, tofu & seitan tortelloni
- 1 lemon
- 100g mozzarella
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- Large pan
- Large frying pan
- 1.
Pop the porcini mushrooms into a small heatproof bowl and cover with boiling water. Soak for 5 mins, then drain and rinse under cold water. Squeeze out any excess water and set the porcini to one side. Fill a large pan of with boiling water and add a pinch of salt. Bring to the boil.
- 2.
While the porcini soak, peel and finely chop the red onion. Peel and finely slice the garlic. Thinly slice the white mushrooms.
- 3.
Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Add the onion, porcini and white mushrooms. Season with a pinch of salt and pepper and fry for 6-8 mins, stirring occasionally, till golden. Add the garlic and cook for 2 mins.
- 4.
While the veg fry, pop the broad beans out of their pods (see our tip about double-podding them). Pick the sage leaves off their stems.
- 5.
The water in the pan should be boiling by now. Tip in the tortelloni and simmer for 3 mins, then add the broad beans and simmer for 2 mins.
- 6.
While the pasta cooks, stir the rocket into the pan with the mushrooms to wilt it. Take the pan off the heat. Finely grate the zest from the lemon.
- 7.
Drain the pasta and beans and tip them into the frying pan. Add the sage and lemon zest and squeeze in a little lemon juice. Warm through for 2 mins, gently tossing to mix. Pour in 1 tbsp olive oil and add a little more salt or pepper if needed.
- 8.
Divide the pasta and veg between a couple of plates or bowls. Tear over the mozzarella to serve.
- Tip
Double trouble
When you pop the broad beans out of their pods, they’ll look a little pale. This is because each bean is covered in a thin skin – this is edible, but on larger beans it can be a little bitter. If you’d like to double-pod the beans to take off the skins, plunge the shelled beans into a pan of boiling water for 2 mins, then drain and rinse with cold water. The skins will be loose and wrinkly, so you can pinch the ends pop the green beans out. If using this method, cook the shelled beans before you cook the pasta, and double-pod them while the pasta simmers.