Oyster Mushroom Spaghetti With Tomato And Basil Sauce

• 500 g spaghetti (gluten-free)
• 2 cups oyster mushrooms (chopped)
• 1 big onion, diced
• 400 g tomatoes (1 can chopped and peeled tomatoes)
• 1/2 glass red wine
• 1 -2 pinch chili powder (optional)
• 4 -5 garlic cloves, minced
• 2 teaspoons dry basil leaves
• sea salt, to taste
• ground pepper, to taste
• 1 -2 tablespoon olive oil

1. Cook spaghetti as per package directions. Rinse and set aside.
2. Heat oil in a skillet. Add chopped onions and garlic. Saute until golden, then add the chopped oyster mushrooms. Add wine and saute until the mushrooms are tender.
3. Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
4. When ready pour over the spaghetti and mix gently.
5. Serve!

oyster mushrooms, onion, tomatoes, glass red wine, chili powder, garlic, basil, salt, ground pepper, olive oil

Taken from www.food.com/recipe/oyster-mushroom-spaghetti-with-tomato-and-basil-sauce-469869 (may not work)