Warm your oat milk in a saucepan over a medium heat, or in a heatproof jug in the microwave.

Add your porcini mushrooms and leave to soak for 15 mins.

Finely chop your garlic.

Drain the liquid from your porcini mushrooms, reserving it to use later. Place your rehydrated mushrooms into a food processor along with your chestnut mushrooms and pulse until you have small chunks.

Heat a large sauté pan on medium heat. Tip in your mushrooms with a pinch of salt, and cook for 5 mins until the mushrooms are reduced and really caramelised.

Get a pot of water on to boil. Season generously with salt, then tip in your pasta and cook until al dente.

Add your tomato purée, garlic and thyme leaves to the mushroom pan and cook for 2 mins. Tip in your flour and cook out for 1 min, then gradually pour in your mushroom-infused oat milk, beating all the while. Let it simmer for a few mins to thicken.

Get a ladle of your pasta water in the pan, then tip your pasta into the pan. Toss to coat the pasta, adding more pasta water if needed to get a super shiny sauce. Season to taste with salt and pepper.

Spoon your pasta onto plates, then garnish with olive oil, more thyme leaves and chopped parsley. Serve it up!