Creamy Mushroom 'No Chicken' Pasta

Add your walnuts to a saucepan along with the water. Bring to a boil, then gently simmer for 10 mins.

Drain your walnuts, then add them to a blender with your soy milk. Whizz until you have a totally smooth sauce.

Heat a large frying pan over a medium heat. Add a drizzle of olive oil, then your Dopsu No-Chicken. Fry for 5 mins until golden, then remove from the pan and set aside.

Finely slice your mushrooms, shallots and garlic. Finely chop half of your sage.

Add a generous glug of olive oil to the same frying pan. Add your whole sage leaves, and fry for 2 mins until crispy and fragrant. Lift out of the pan with a slotted spoon, reserving the oil.

Working in a few batches to avoid overcrowding, add your mushrooms to the pan and fry for 5 mins over a medium-high heat until they are reduced and golden. Lift out of the pan.

Fill a large saucepan with water, then bring to a boil.

Add a little more olive oil to the pan, then add your shallots. Fry for 10 mins until soft.

Salt your water generously, then add your pasta to your boiling water, and cook until al dente.

Get your garlic and chopped sage in the shallot pan and cook for 2 mins more. Add your Dopsu No-Chicken, mushrooms and walnut cream sauce, then bring the whole mixture to a gentle simmer.

Add a ladle of pasta water along with your pasta, then give the whole thing a good mix. Add more pasta water if needed to get it really silky. Season to taste with salt and pepper.

Spoon into bowls, then garnish with your crispy sage leaves. Serve and enjoy!