Cook spaghetti as per package directions. Rinse and set aside.
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.
Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
When ready pour over the spaghetti and mix gently. Serve!
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