Oyster Mushroom Spaghetti With Tomato And Basil Sauce - cooking recipe

Ingredients

500 g spaghetti (gluten-free)
2 cups oyster mushrooms (chopped)
1 big onion, diced
400 g tomatoes (1 can chopped and peeled tomatoes)
1/2 glass red wine
1 -2 pinch chili powder (optional)
4 -5 garlic cloves, minced
2 teaspoons dry basil leaves
sea salt, to taste
ground pepper, to taste
1 -2 tablespoon olive oil

Preparation

Cook spaghetti as per package directions. Rinse and set aside.
Heat oil in a skillet. Add chopped onions and garlic. Saute until golden, then add the chopped oyster mushrooms. Add wine and saute until the mushrooms are tender.
Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
When ready pour over the spaghetti and mix gently.
Serve!