1 x 250g packet San Remo Gluten free Spaghetti
¼ cup olive oil
¼ cup flat leaf parsley, chopped finely
½ bunch of lemon thyme, picked of the stalk
¼ cup of fresh oregano, chopped finely
3 garlic cloves, chopped finely
250g Swiss brown mushrooms, sliced
1 cup vegetable stock
1 tbsp butter
Salt & pepper
¼ cup of parmesan, grated
Cook pasta according to packet directions. Heat a large pan on medium and add olive oil, herbs, garlic and mushrooms. Cook for three minutes and then add stock.
Bring to the boil and simmer for three minutes or until mushrooms are tender. Strain pasta and add to the pan. Turn off the heat and add butter and salt and pepper to taste. Stir all together and serve with a generous amount of parmesan.