• Sea salt
• Black pepper
• 1tspSmoked paprika
• 8Drops of liquid smoke (optional, it will still work if you can't find this)
• 2tspGarlic powder
• 2tspOnion powder
• 1tbspOlive oil
• 100gShiitake mushrooms, sliced thinly (You can use others if they are lying about but shiitake work best)
• 250gSpaghetti
• 200mlVeg stock
• 2tspWhite miso paste
• 125mlCashew cream - (See side dishes. This is really simple don't let it put you off!)
• 200mlChopped tomatoes
• 3Cloves garlic (crushed)
• 1Red chilli finely chopped

Instructions

1. 1

   Make the spicy sauce first and set aside.

2. 2

   Just fry the garlic and chilli in a little oil and then mix in the tomatoes.

3. 3

   Heat the oven to 170C (325F/gas 3). Line a baked sheet with baking paper

4. 4

   Mix paprika, liquid smoke, salt & pepper, 1 tsp garlic & onion powder and olive oil.

5. 5

   Toss in the mushrooms.

6. 6

   Roast in the over for 10 minutes until crispy.

7. 7

   Cook the pasta as normal.

8. 8

   Now make the sauce.

9. 9

   Add the stock to a pan and whisk in the miso paste until dissolved.

10. 10

    Lower the heat and add the remaining garlic and onion powder, cashew cream and salt & pepper.

11. 11

    Stir for about 5 minutes until the sauce thickens.

12. 12

    Mix the sauce and pasta together and stir through the mushrooms.

13. 13

    Add the spicy tomato sauce cautiously according to your taste. The pasta is lovely without it so you may want to try with and without!

14. 14

    Serve with vegusto piquant or home made parmesan (see sides).