Tender mushrooms and garlic in a simple oat-cream sauce, folded through hot pasta.
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 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. 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. Add the garlic and cook for 1 minute. Stir in the oat cream, quarter teaspoon salt and pepper; simmer gently for 3 minutes. Add the drained pasta. Toss with enough reserved cooking water to loosen the sauce and heat through. Taste and serve immediately.