Creamy Mushroom Pasta
Serves 2 (1 hungry)
100g Mushrooms (about 1 handful)
3 cloves Garlic
1 Red Onion
100ml Oat Milk
1 tbsp Olive Oil
1 tsp dried Thyme
½ tsp Cayenne Pepper
20g fresh Coriander
Slice the onion and sauté on a medium heat in a large frying pan with the olive oil. Mince the garlic and add to the pan once the onions have softened.
As the onions and garlic fry down, slice the mushrooms then add them to the pan as well as the thyme and cayenne pepper.
As the mushrooms start to soften, add the oat milk and turn the heat up to high so you get a rapid simmer.
In a separate pot, cook the linguine in rapidly boiling, well salted water for about 10 minutes or until al dente. Don’t overcook the pasta as you are going to finish it off in the frying pan.
Once the pasta is al dente, remove it with tongs or strain it through a colander, making sure to keep back some of the cooking water.
Ensuring the mushroom mixture has thickened for long enough and become creamy, add the pasta to the frying pan and incorporate everything together. Season with salt to taste before serving and garnishing with fresh coriander and freshly ground black pepper.