Serve: 3-4

Ingredients: 

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 300g portobello or button mushrooms, sliced
• 1 packet Slendier Edamame Bean Fettuccine
• 1 large sprig oregano, leaves removed and chopped 
• 1 tablespoon tamari sauce
• 250ml oat cream (or any other vegan cooking cream)
• Large handful of chives, parsley, and basil, chopped 
• ½ teaspoon salt, or to taste
• Pepper, to taste

Instructions:

1. To a large shallow pan on medium-high heat, add the olive oil, followed by the onions and garlic. Saute for a few minutes until the onions slightly brown and are fragrant. 
2. Add in the mushrooms and oregano sauteing for a few minutes until the mushrooms have reduced in size and have a bit of colour on them. About 7-8 minutes. 
3. In the meantime, bring a pot of water to a boil and cook the pasta as per packet instructions, but only cook to al dente, around 4 minutes.
4. Add in the tamari, cream, herbs, and salt. Cook for 2 minutes and then toss in the cooked and drained pasta and mix well.
5. Finish it off with some freshly cracked pepper and serve warm.