Provencale Pasta Sauce with Buckwheat Spaghetti

For the sauce:
In a nonstick frying pan over medium heat, add the coconut oil. Add the spring onions, garlic and sliced mushrooms and stir through until the onion is golden brown.

Add the sliced red pepper and roma tomatoes to the pan, stirring occasionally until tomatoes have begun to soften. Add the Himalayan pink rock salt, oregano, red chilli flakes, water and half of the chopped basil. Stir and simmer for 20 minutes.

Once sauce has thickened, spoon over the spaghetti, garnish with remaining basil and serve.

For the spaghetti:
Add the water, extra virgin olive oil and pinch of salt to a saucepan and bring to the boil. Add the buckwheat spaghetti to the boiling water and continue to boil for approximately 7 minutes until the pasta is aldente.