Creamy garlic mushroom spaghetti

Cook 100g of spaghetti according to the instructions on the packet, drain and set aside. While the spaghetti is cooking, heat 2 tsp of olive oil in a non-stick frying pan. Crush 2 garlic cloves and chop 1 small onion. Fry the garlic and onion for 3-4 minutes until soft, then add 200g of button mushrooms and cook until brown. Add 100ml each of vegetable stock and dry white wine. Simmer until the sauce thickens. Then spoon in 3 tbsp of reduced-fat crème fraiche and the drained spaghetti. Heat through without boiling and serve with a salad dressed with fat-free dressing.