Porcini Mushroom Spaghetti

Ingrédients

• 1 L Oat Milk
• 50 g Dried Porcini Mushroom
• 4 Clove Garlic
• 500 g Chestnut Mushroom
• 1 tsp Tomato Purée
• 15 g Thyme
• 2 tsp Plain Flour
• 500 g Spaghetti
• 15 g Parsley
• Salt
• Black Pepper
• Olive Oil

Préparation

1. 1

   Warm your oat milk in a saucepan over a medium heat, or in a heatproof jug in the microwave.

2. 2

   Add your porcini mushrooms and leave to soak for 15 mins.

3. 3

   Finely chop your garlic.

4. 4

   Drain the liquid from your porcini mushrooms, reserving it to use later. Place your rehydrated mushrooms into a food processor along with your chestnut mushrooms and pulse until you have small chunks.

5. 5

   Heat a large sauté pan on medium heat. Tip in your mushrooms with a pinch of salt, and cook for 5 mins until the mushrooms are reduced and really caramelised.

6. 6

   Get a pot of water on to boil. Season generously with salt, then tip in your pasta and cook until al dente.

7. 7

   Add your tomato purée, garlic and thyme leaves to the mushroom pan and cook for 2 mins. Tip in your flour and cook out for 1 min, then gradually pour in your mushroom-infused oat milk, beating all the while. Let it simmer for a few mins to thicken.

8. 8

   Get a ladle of your pasta water in the pan, then tip your pasta into the pan. Toss to coat the pasta, adding more pasta water if needed to get a super shiny sauce. Season to taste with salt and pepper.

9. 9

   Spoon your pasta onto plates, then garnish with olive oil, more thyme leaves and chopped parsley. Serve it up!