serves / makes 2
15 prep time
15 mins cooking time


I’m always trying to find easy dinners to through together on a week night that taste great and I don’t feel like I missing out because I can’t have gluten and dairy. I hope this recipe ticks all of these boxes, I made this with Tesco’s free from spaghetti and Alpro’s dairy free rice cream.




  • 180g gluten free spaghetti
  • 250g mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 onion, finely diced
  • 120ml dairy free cream
  • 2 teaspoons oregano
  • salt and pepper for seasoning


  1. Bring a large pan of salted water to the boil and cook the spaghetti per the instructions on the packet
  2. Add the olive oil and garlic to a shallow pan over a medium heat
  3. Saute the mushrooms and onions for about 7 minutes
  4. Add in the dairy free cream and simmer for 7 minutes
  5. Season with salt and pepper and add the oregano
  6. Stir through the spaghetti

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