Gluten-Free, Vegan Brown Rice Spaghetti with Garli...

This dish is so scrumptious, I might eat it each day. Critically.

Simple to make, prepared in minutes, nourishing and vegan too, why don’t you give it a whirl.

I do know you’ll like it!

Substances:

Serves 4

• 300g brown rice spaghetti (we like Doves Farm)
• 1 natural vegetable inventory dice
• 3 tbsp olive oil
• sprinkle of oregano
• 1 purple onion, sliced
• 250g pack closed cup/ chestnut mushroom, thickly sliced
• 3 garlic cloves, thinly sliced
• 1⁄2 purple and inexperienced chilli, deseeded and finely sliced
• sea salt and freshly floor pepper
• small bunch parsley, leaves solely

Methodology:

Bowl the rice spaghetti as per the packet directions in boiling water. Add the inventory dice to supply some flavour and depth. In direction of the top of cooking begin the sauce which is fast to prepare dinner.

In a big frying pan, add the oil. Place the mushrooms in and sprinkle with oregano. Fry till they’re golden brown and crispy. Add the garlic which cooks faster and let that flip golden too. Garlic sweetens when cooked this fashion.

When the pasta is al dente (or the way you prefer it, drain retaining slightly inventory for the completed dish).

As soon as the mushrooms are crispy, throw within the chillies and stir.

Plate up and season with salt and pepper and garnish with parsley.

Scrumptious!