What’s in it?

1 chopped red onion

2 chopped cloves garlic

400g sliced mushrooms

2 tablespoons olive oil

200ml white wine

sprigs of fresh lemon thyme

500g wholemeal spaghetti

800ml milk or oat milk

500ml vegetable stock

2 teaspoons sea salt

2 teaspoons nutritional yeast

juice 1/2 lemon

ground black pepper

How’s it done?

Put the oil in a large pan over high heat. Chuck in onion & garlic. Cook for three minutes, stirring, until it starts to brown. Add the mushrooms and cook for two more minutes. Add the wine and some thyme leaves and cook for one minute.

Put the spaghetti in the pan and add the milk, stock and salt. Cover the pan with a lid and wait for the liquid to boil. Take off the lid and stir occasionally. When the sauce has reduced and the spaghetti is cooked lob in the nutritional yeast and lemon juice. Remove from heat, taste and season.

Serve with a few thyme leaves and a sprinkle of nutritional yeast.

Wear a bib, it gets splashy.