It’s difficult to believe that this creamy mushroom pasta is dairy-free, and of course it’s gluten-free too!
- Heat the oil in a large pan and sweat the onion and garlic until the onion is soft. Add the mushrooms and continue to sweat until the mushrooms start to release their juices.
- Meanwhile cook the pasta according to the directions.
- Mix the stock, coconut cream, mustard and gluten-free flour and add to the pan with the mushrooms. Bring the mixture to the boil, stirring continuously and simmer for 2 minutes.
- Drain the pasta and add to the mushroom sauce along with the parsley. Stir to combine, then add a squeeze of lemon juice and season to taste. Garnish with the extra parsley and lemon.