• 1 nest of egg free beetroot noodles
• 150g cleaned mixed mushrooms
• juice of half a lemon
• 1/2 tsp fresh thyme leaves
• 25g cashews, roughly chopped
• olive oil
• pea shoots - for garnish - optional

Bring a kettle of water to the boil. place the noodles into a bowl and cover with the boiling water, and set aside

Heat a small frying pan and add 1 tsp of olive oil and add the mushrooms and cook for 3-4 minutes. Then add the fresh thyme and lemon juice and reduce the heat slightly and cook for a further 1-2 minutes.

Drain the noodles and add them to the frying pan with the mushrooms and add half of the chopped cashews, stir gently to combine

Serve straight away on a warmed plate, with the remain juices from the frying pan drizzled over the top, scatter over the remaining chopped cashews and garnish with the pea shoot if using