Instructions

• Bring a large pot of water to a boil and cook the pasta according to package instructions for 2 servings until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
• Prepare the oyster mushrooms (10 oz): trim the stem ends and tear the caps into small shreds by hand. If the stems are tender, shred them as well.
• In a small bowl, make the marinade by combining 2 Tbsp olive oil, 1/4 tsp cayenne pepper, 2 tsp sweet smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt. Mix until evenly combined.
• Add the shredded oyster mushrooms to the marinade and toss well to coat. Let sit for 5–10 minutes.
• Heat a large frying pan or skillet over high heat. Add 1 Tbsp of the remaining olive oil and spread so the pan is lightly coated. Add the marinated mushrooms in a single layer (work in batches if needed). Stir occasionally and fry until the mushroom shreds are browned and crispy, about 10–15 minutes total. Use the last 1 Tbsp olive oil between batches if the pan becomes dry.
• Transfer the crispy mushrooms to a plate and wipe the pan clean if it has excessive browned bits. Reduce heat to medium.
• Peel and chop the medium onion. Slice the 1/2 bell pepper into ~1/4-inch (4–5 mm) strips (if strips are large, cut them in half). Add the chopped onion to the same pan and cook 2–3 minutes, until softened.
• Add the sliced bell pepper and continue to cook together about 5 minutes, until the peppers soften and develop slight brown edges and the onions become lightly caramelized.
• Add the canned chopped tomatoes to the pan and bring to a boil, then simmer until the tomatoes soften, about 2–3 minutes.
• Stir in 1/3 cup veggie broth and 1/3 cup full‑fat coconut cream until the sauce is combined and heated through. If the sauce is too thick, loosen with a little of the reserved pasta cooking water, a tablespoon at a time.
• Add the cooked pasta and the pan‑fried oyster mushroom shreds to the sauce. Toss gently over low heat until everything is well combined and heated through. Taste and adjust seasoning (Salt and Pepper to taste).
• Chop the 2 spring onions and sprinkle them over the pasta. Toss briefly and serve immediately.