• 6 medium portobello mushrooms
• 2 serves of gluten free spaghetti*
• 2 handfuls dried forest mushrooms*, rehydrated.
• 6 sprigs fresh thyme
• 3 tbsp extra virgin olive oil*
• 8 cloves of garlic
• 1 tbsp nutritional yeast*
• 1/2 cup almond/cashew milk* - or for even more creaminess use cashew cream (1/4 cup activated cashews blended for 2-3 mins until smooth with 1/2 cup water)

All ingredients with an * can be found at Scoop Wholefoods.

1. Heat 2 tbsp olive oil in large fry pan.
2. Finely chop all the mushrooms and add to pan.
3. Add a pinch of salt to your mushrooms, along with most of the the thyme leaves, leaving some to garnish.
4. Allow to cook and reduce while you finely chop your garlic. Add the garlic to the mushrooms towards the end of cooking, then once the mushrooms are golden add to blender with nut milk or cream and nutritional yeast and blend until creamy, it doesn’t have to be super smooth, however you prefer it. Add more milk or water if needed.
5. Season with salt and pepper then transfer back to pan on very low heat to keep warm.
6. Add your cooked pasta and toss to coat.