INGREDIENTS
300 g
Chestnut mushrooms
1
good pinch Chilli flakes
1
Garlic cloves
100 g
Spinach, fresh
1/2 tsp
Thyme, dry
1
heaped tbsp Capers
200 g
Spaghetti, GF
1
heaped tbsp Nutritional yeast
1
Salt and black pepper
45 milliliters
Olive oil, extra virgin
2 tbsp
Pine nuts
1
splash White wine, vegan