The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Olive and Oyster Mushroom "Spaghetti"
Garlicky mixed mushroom and black tapenade noodles with rocket
Ready in 20
New
7 plants
Low sat fat
Serving size
Ingredients
- 100g artichoke hearts (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- 1 handful of fresh flat-leaf parsley
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 10g dried porcini mushrooms
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tbsp black olive tapenade (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
- 2 garlic clove
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g oyster mushrooms
- 20g rocket
- 10g pine nuts
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 444
Protein: 11g
Carbs: 45g
Fat: 24g
Black Olive and Oyster Mushroom "Spaghetti"
Garlicky mixed mushroom and black tapenade noodles with rocket
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 250ml boiling water, add the dried porcini and nutritional yeast and leave to infuse.
- Halve the artichoke hearts. Break the oyster mushrooms up into smaller chunks. Finley chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the oyster mushrooms and artichoke and cook for 3-5 mins, until golden.
- Add the garlic to the pan, cook for 1 minute, then stir in the porcini stock. Bring to the boil, then lower the heat and simmer for 3-4 mins, until almost all the liquid is gone.
- Meanwhile, heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain and rinse well (reserve some of the pasta water). Stir 1 tsp olive oil through the noodles to prevent sticking.
- Roughly chop the parsley. Once drained, toss the noodles in with the mushroom sauce, adding the black tapenade and a splash of the pasta water to loosen. Season generously with sea salt and lots of black pepper, then stir the rocket and half the parsley into the pan.
- Serve into bowls with the pine nuts and remaining parsley sprinkled on top.
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