Fusilli (gluten free - 200g)
Kantareller (Chanterelle - 200g)
Soy cream (200ml)
1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft.
3) Add the soy cream cream and simmer for 2 minutes. Season to taste.
4) Pour the sauce over the pasta and toss to coat.