45 mins active prep time, 5 servings

This recipe is from ‘Kenko Kitchen’ by Kate Bradley published by Hardie Grant Books, $28.00

See full recipe at cooked.com.au

Photography © Elisa Watson

Ingredients (included in delivery)

- 400g gluten-free spaghetti
- 2 brown onion, diced
- 180g mushrooms, sliced
- 1/2 tsp dried marjoram
- 1/2 bunch flat-leaf parsley
- 4 garlic cloves, crushed
- Chilli
- 700ml passata

Ingredients (pantry items)

- 1 tbsp plant-based oil
- 1 bay leaf
- 50g gluten-free oats
- 2 tbsp flaxmeal
- Beef stock powder or cube
- 1 tsp dried oregano
- Stevia

Ingredients (optional, not included in delivery)

- Basil, to garnish
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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.