Instructions

1. Chop the onion and garlic.
2. Heat the oil in a medium pan, and gently sauté the onion for 5 minutes.
3. Meanwhile, slice the mushrooms.
4. When the onion has softened, add the garlic and thyme, stir for 30 seconds, then add the mushrooms.
5. Put the lid on and gently cook for 5 minutes over low heat.
6. Add the oat milk, then stir in the nutritional yeast, mustard, paprika and nutmeg. Season to taste.
7. Turn the heat up and cook for 5 minutes until the mushrooms have shrunk.
8. Take a couple of spoonfuls of the sauce into a small bowl and mix with the corn flour until you get a smooth paste.
9. Add the paste to the mushrooms and stir until the sauce has thickened.
10. Meanwhile, cook the pasta in another plan, following the instructions on the packet. Drain and keep warm.
11. When the mushroom sauce is ready, toss it with the cooked pasta and serve with chopped fresh herbs.