Tender mushrooms and garlic in a simple oat-cream sauce, folded through hot pasta.
## Ingredients - 300 g dry pasta - 400 g mixed mushrooms, sliced - 250 ml unsweetened oat cream - 3 cloves garlic, finely chopped - 1 tbsp olive oil - ¼ tsp, plus the pasta-water amount on the pack salt - ¼ tsp ground black pepper ## Method 1. Bring a large pot of water to the boil. Cook the pasta according to its pack instructions until tender; reserve 125 ml cooking water before draining. 2. Meanwhile, heat the oil in a wide pan over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring, until their released water has evaporated and the edges brown. 3. Add the garlic and cook for 1 minute. Stir in the oat cream, quarter teaspoon salt and pepper; simmer gently for 3 minutes. 4. Add the drained pasta. Toss with enough reserved cooking water to loosen the sauce and heat through. Taste and serve immediately. [Open the recipe checklist](/recipes/creamy-mushroom-pasta-without-dairy).