Creamy Mushroom Pasta

Ingredients

400g dried pasta
1 tbsp olive oil
1 small brown onion, diced
2-3 cloves garlic, finely diced
200g button mushrooms, sliced (use a variety of mushrooms to add texture and flavour)
1 bunch broccolini, stem ends removed and remaining chopped
2 cups of Oat extra creamy
3 tbsp plain flour
20g flat leaf parsley chopped
40g parmesan cheese (or vegan alternative), flaked

Boil a pot of water and cook the pasta of your choice according to the packet. Meanwhile, heat the oil in a large fry pan over medium heat.
Sauté the onion and garlic or a few minutes until the onion is translucent, add the mushrooms and cook for 3-4 minutes.
Pour 1 1/2 cups of the So Good Oat Extra Creamy over the mushroom mix.
Mix the remaining Oat milk with the plain flour.
Stir to make a thick paste like consistency, ensuring all lumps are stirred through.
Add the paste into the pan and stir through the mushroom mix to combine. Add in the broccolini florets and stir through.
Allow to simmer for 2-3 minutes as the sauce thickens and the veg continue to soften.
Mix the sauce through the drained cooked pasta and serve topped with parmesan and chopped parsley.