Creamy Mustard Pea and Mushroom Linguine

a) Add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

b) Meanwhile, roughly chop the chives (use scissors if easier).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the mushrooms to the frying pan and cook until softened and starting to brown, 4-5 mins. Season with salt and pepper.

c) Add the garlic. Stir-fry for 1 min.

d) Stir in the water for the sauce (see pantry for amount) and veg stock paste, then bring to the boil. Turn the heat down slightly and simmer until reduced by about half, 3-4 mins.

a) Meanwhile, once the linguine is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

c) Once the sauce has reduced, stir in the creme fraiche, wholegrain mustard, cheese and peas.

d) Cook until piping hot, 1-2 mins, then season with salt and pepper. Remove from the heat. 

a) Stir the cooked linguine and half the chives into the sauce. Mix well to combine.

b)  Add a splash of water if it's a little too thick.