Ingredients

  • a spray of rapeseed oil
  • 1 red bell pepper, finely sliced
  • 3 large flat cap mushrooms, sliced
  • 1 clove of garlic, peeled and crushed
  • 125g goats yoghurt (or greek yoghurt)
  • 125g cream
  • 100ml vegetable stock (_ stock cube)
  • a handful of fresh basil, torn
  • 250g pappardelle