Gluten Free Wild Mushroom and Spinach Pasta

1. Toast the pine nuts in a dry pan on a medium heat, shuffling constantly until golden in colour, then set aside.

2. Peel, crush and finely mince the garlic, then warm the Mr Organic Extra Virgin Olive Oil in the same pan and add the garlic to it. Add in the dried chilli flakes, then stir through for a minute to fry off the garlic.

3. Melt the butter in the pan next then add in the mixed wild mushrooms. Season with salt and pepper, then fry the mushrooms off for around 10 minutes until they are golden in colour.

4. Bring a large pan of water to a boil and add in a good pinch of salt. Add in the Mr Organic Gluten Free Oat Pasta, stir once and allow to cook for around 9 minutes until al dente.

5. While the pasta is cooking, add the spinach to the mushrooms and turn it through until it begins to wilt.

6. Drain the pasta once cooked and add it into the pan with the mushrooms and the spinach. Grate in the lemon zest and squeeze in the juice, add in the parsley and more chilli flakes if desired, season to taste with more salt and pepper, and give it a good turn through.

7. Finally, pour in the oat cream, stir that in and serve either hot immediately or as a cold pasta dish. Garnish with some vegan feta or parmesan, the toasted pine nuts and a final crack of black pepper.