Creamy Vegan Mushroom Spaghetti

Ingredients

• 6 medium portobello mushrooms
• 2 serves of gluten free spaghetti
• 2 handfulls shimeiji or sliced oyster mushrooms
• 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

Directions

Heat 2 tbsp olive oil in large fry pan. Finely chop portobello mushrooms and add to pan. Turn oven to 200C, seperate shimeiji into individual mushrooms, halving large ones, toss in 1 tbsp olive oil, sprinkle with a pinch of salt and place in oven until golden and crispy, approx 25 mins. Add a pinch of salt to your mushrooms in the fry pan, along with most of the the thyme leaves, leaving some to garnish. 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. Season with salt and pepper then transfer back to pan on very low heat to keep warm. Add your cooked pasta and toss to coat. Serve with your roasted mushrooms on top and some fresh thyme.