One pan mushroom and caper spaghetti

Roughly chop the garlic and the oyster mushrooms, finely chop the onion.

Saute pan over medium heat with two tablespoons olive oil. Add onions and garlic with a pinch of salt and pepper, saute two to three minutes.

Add capers, oregano and sweet paprika, saute about a minute.

Add the oyster mushrooms, the can of pureed tomatoes and two cups vegetable stock, raise the heat and bring to a boil.

Add the spaghetti and stir gently until it softens and is submerged, then stir a couple of minutes more.

Cover and cook on medium low about eight minutes.

Stir and taste for doneness. Plate and finish with fresh cracked pepper, olive oil and fresh basil.