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:
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.
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.
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.
Add in the tamari, cream, herbs, and salt. Cook for 2 minutes and then toss in the cooked and drained pasta and mix well.
Finish it off with some freshly cracked pepper and serve warm.