Cauliflower alfredo with mushrooms, peas and parsley

Bring a large pot of salted water to the boil. Remove the stalk from the cauliflower and slice into long  thin pieces. Boil for 6-7 minutes until completely cooked. If you can, remove the cauliflower whilst leaving the pot with the water on; using a slotted spoon. Otherwise, strain and bring more water (with salt) to the boil, to cook the pasta later.

Blend cauliflower with cream sauce base until smooth. You may have to stop and mix it a few times during blending. Add a little water if you need to.

Slice mushroom into strips. Mince garlic.

Remove the parsley leaves from the stalk and finely chop.

Cook pasta for 12-13 minutes or until al dente.

Strain pasta, toss in a little oil and return the pot to medium heat.

Add a little oil to the pot then cook the garlic for 30 seconds, then add the sliced  mushrooms a good pinch of salt and cook for 2 minutes.

Add the pasta sauce and peas Gently warm through. Stir in the pasta.

Add salt, black pepper, lemon juice and zest and the chopped parsley.

Taste and add more salt or pepper as needed.