Smoky mushroom fettuccine with zesty peas and spinach

Preheat oven to 200 degrees Celsius.

Bring a large pot of water to a boil and season with salt. Add the pasta and cook stirring occasionally for 10 to 12 minutes, until al dente.

A minute or so before the pasta is cooked, add the peas then strain together.

Lay the mushrooms on a baking tray, season with a splash of olive oil, salt and a crack black pepper. Roast the mushrooms for 10 to 12 minutes, then place in a bowl, cover and allow to cool.

Pick the leaves from the from the spinach, wash and roughly chop.

Slice the roasted mushrooms and mix in a bowl with the zest and juice of the lemon.

Remove the parsley leaves from the stalk and finely chop.

Once the pasta is cooked.

Mix the plant milk, smoked mushroom sauce and spinach together in pasta pot, bring to a simmer. Add the peas and pasta back in, and mix in the mushrooms and parsley.

Season with black pepper and salt, then serve hot!