- 180 g gluten free spaghetti
- 250 g mushrooms (sliced)
- 1 tbsp olive oil
- 1 garlic clove (minced)
- 1 onion (finely diced)
- 120 ml dairy free cream
- 2 tsp oregano
- salt and pepper for seasoning
- Bring a large pan of salted water to the boil and cook the spaghetti per the instructions on the packet
- Add the olive oil and garlic to a shallow pan over a medium heat
- Saute the mushrooms and onions for about 7 minutes
- Add in the dairy free cream and simmer for 7 minutes
- Season with salt and pepper and add the oregano
- Stir through the spaghetti