Pasta with Herb Mushrooms and Cherry Tomatoes

Peel shallots and cut into small cubes, halve tomatoes and herb mushrooms lengthwise.

Heat sunflower oil in a pan and fry the mushrooms on both sides for about 3 minutes. Add the tomatoes, toss briefly and season with salt and pepper. Remove the mushroom and tomato mixture from the pan and set aside.

Cook pasta in plenty of salted water until al dente and drain.

Sauté the shallots in the mushroom pan until translucent and pour in soy milk. Add the noodles, heat briefly and season with salt and pepper. Stir in the mushroom and tomato mixture and arrange in deep plates.

Garnish with fresh basil and drizzle with a little balsamic vinegar.

Preparation Tip:

Instead of shallots you can use spring onions - use the green parts as well.

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