Heat the oil or butter in a frying pan and add the mushrooms and a good crack of salt and pepper. Sauté the mushrooms on a medium heat for approximately 10 minutes – if they are starting to catch on the pan add either a dash more oil or a splash or water/ bone broth if you prefer.

Add the garlic and sage leaves and sauté for a further two minutes. Remove from the heat and stir through the spinach until it has wilted.

In the meantime set two more saucepans on the hob. Fill one with boiling water and add a good crack of salt. Cook the gluten free pasta according to the packet instructions.

n the second saucepan you are going to make an (almost) dairy-free roux. Melt 1 tsp butter (or dairy free alternative) in the saucepan over medium heat.

Whisk in the flour until smooth. Gradually add the bone broth, whisking until smooth. You can add a splash of oat milk if you prefer a creamier texture. If it thickens too much, whisk in a little water.

When you are happy with the consistency add to your pan of mushrooms.

Serve the spaghetti topped with the mushroom sauce and optional parmesan and chopped walnuts.

This recipe serves 4.