Heaped Tsp coconut oil
Tbsp spelt flour (can use gluten free)
1 cup coconut milk (I used Rebel Kitchen)
3 Tbsp nutritional yeast
Pink salt and black pepper to taste
1/2 tsp smoked paprika
Pinch ground nutmeg
100g rice macaroni pasta
250g chestnut mushrooms
2 cloves garlic
Olive Oil for cooking
Cook the pasta according to the instructions on the pack.
To make the sauce, start by heating the coconut oil over a low heat, then stir In the flour to create a roux.
Remove this from the heat and pour in a little of the milk and whisk continuously to dissolve the flour mix.
Return the sauce to a low heat and whisk in the rest of the milk. Bring to the boil, then reduce a simmer and continue to stir as the sauce thickens.
Stir through the seasonings and nutritional yeast.
Meanwhile, wash and slice the mushrooms and sauté these in a frying pan over medium to high heat and crush in the garlic clove. Cook these until golden and crisp on the edges.
Once the pasta has cooked, drain the excess water and stir through the cheese sauce.
Serve topped with the garlic mushrooms and dig in!