Creamy mushroom tagliatelle with courgette, tarragon and pine nuts

Serves 2

This recipe does involve making a white sauce but I still think it counts as a 'straightforward' recipe - the sauce takes no more than five minutes to make and my method, while probably not technically 'correct', is pretty foolproof.

Dried tagliatelle pasta (not egg pasta), enough for two people
250g mushrooms
1 courgette
Handful of pine nuts
Two slices of vegan ham (optional)

For the creamy sauce:

300ml unsweetened soya milk
20g plain flour
25g margarine
1 tsp dried tarragon
Salt and pepper

Chop the mushrooms and courgettes into fairly small pieces and fry with the pine nuts until soft. If using, chop the ham into small squares and add to the mushroom mixture.

Cook the pasta according to the instructions on the pack.

To make the sauce, melt the margarine in a saucepan over a medium heat, then add the milk. Sift the flour in gradually, whisking constantly. When the flour is all added and whisked into the sauce, increase the heat and continue whisking until the sauce thickens. Add extra milk if it becomes too thick. Add the tarragon and salt and pepper to taste.

When the pasta is cooked, drain it and return to the pan. Add the mushroom mixture to the sauce, then add to the pasta, stirring well so that the pasta is coated. Reheat gently if necessary and serve.