Ever felt sick of the same old pasta dishes? Well maybe this is the one for you.  I pushed the boat out and made known pasta but whatever pasta you fancy will do the same job.

Super fast and super tasty. Here’s the recipe

Serves 2

200g pasta of choice

1 tbsp olive oil

1 onion finely chopped

2 cloves of garlic

1 red chilli

1 tsp thyme

I medium cauliflower

200g chestnut mushrooms

2 tbsp ricotta cheese

Juice of a lemon

Handful of fresh parsley

Salt and pepper

Method

Put a pan of water on, bring to the boil and cook pasta according to packet instructions

In a separate pan add the olive oil, finely chopped onion, garlic, chilli and thyme and cook until soft and lightly browned.

Finely chop the mushrooms and cutvthe cauliflower into small florets.

Add both of these to the onion mix, stir well, put The lid on the pan and cook for about 10 minutes until the cauliflower is soft. Take off the heat and add the ricotta cheese, lemon, parsley and salt and pepper.

Mash the cauliflower with the back of a fork so it’s broken down. Mix into cooked pasta and serve.