Serves the 4 | Prep time: 5 minutes | Cooking time: 20 minutes |


460g gluten free spaghetti
400g mushrooms (mix of shitake and portobello)
250ml oat cream (I used oatly)
12 cherry tomatoes cut in half
3 garlic cloves thinly sliced
1 red onion thinly sliced
2 tbsp miso paste
2 tbsp olive oil
Salt & pepper
Sprinkle of nutritional yeast
Coriander chopped

Cook the pasta as per the package instructions. Once cooked drain and place back in the pan with some of the water. This will avoid the pasta sticking.

In a large pan over a medium heat, add the olive oil. Once warm, add the onion and sauté for 5 minutes until soft. Add the garlic and cook for 1 minute. Then add the miso paste, tomatoes, mushrooms, salt and pepper, oat cream and combine. Simmer over a low heat for 10 minutes. Check the seasoning, add the drained spaghetti into the sauce pan and gently mix everything. Serve with a sprinkle of nutritional yeast and coriander chopped