• Cook the pasta according to the packet instructions. Strain, add a drizzle of olive oil (to prevent the pasta from sticking together), stir well and set aside.
• Heat a large non-stick frying pan on medium-high heat. Add 3 Tbsp of olive oil and the mushroom stalks and cook for about 5 minutes until the stalks turn nice and brown. Set aside.
• In the same non-stick frying pan that the mushroom stalks were cooked in, add add 1/3 of a cup of olive oil. Heat the pan on medium-high heat and add the onion and garlic. Fry the onion for at least 8-10 minutes until it is nice and golden. Add the bell peppers and cook for another 5 minutes, stirring frequently. Add the remaining ingredients and stir well.

White sauce

• Mix the tapioca starch, brown rice flour, and water well with a whisk (this will thicken up the white sauce). I usually use a Nutribullet for this but you can use a whisk. Set aside.
• Heat a medium sized pot on medium heat and add the cheese, soy cream, and milk.
• Crumble in the bouyon cube, dried oregano and salt and bring to a boil. Keep stirring the sauce frequently to make sure it doesn’t burn. Once the sauce is nice and thick, give another taste test to make sure nothing is missing (adjust the seasoning if you need to).
• Add the pasta and the white sauce to the frying pan and mix well.