Oyster Mushroom Spaghetti with Tomato and Basil Sauce

Source:

Oyster Mushroom Spaghetti with Tomato and Basil Sauce

Instructions

  1. Cook spaghetti as per package directions. Rinse and set aside.

  2. Heat  oil in a skillet. Add chopped onions and garlic. Sauté until golden,  then add the chopped oyster mushrooms. Add wine and sauté until the  mushrooms are tender.

  3. Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.

  4. When ready pour over the spaghetti and mix gently. Serve!

Ingredients
  • 500g (17.5oz) gluten-free spaghetti, I used Schar spaghetti

  • 180g (2 cups) chopped oyster mushroom, Pleurotus

  • 1 big onion, diced

  • 1 can (400g | 14oz) chopped and peeled tomatoes

  • 120ml (½ glass) red wine

  • 1-2 pinches of chili powder, optional

  • 4-5 garlic cloves, minced

  • fresh or dry basil leaves

  • sea salt, to taste

  • ground pepper, to taste

  • 1-2 Tbsp olive oil