- 1-1 1/2 cups veggie broth
- 8 oz spinach
- 8-10 oz thick pasta ie: linguine; fettuccine
- 1/2 cup peas
- 1 tbsp bac'n bits , optional
- crushed red pepper , optional
- 1 onion chopped
- 4 cloves garlic
- 1/2 cup soaked cashews
- 1/4 cup nutritional yeast , heaping
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp tumeric
- 8 oz bella mushrooms sliced
- 2 tsp worcestershire
- 2 tsp maple syrup
- 2 squirts liquid smoke
Cook spinach in a splash of veggie broth until wilted or heat frozen according to package directions. Drain and set aside.
Cook pasta according to package directions, adding peas in the last minute.
Cook onions in a pan in about 1/2 cup veggie broth until all the broth evaporates and soaks in to the onion, adding chopped garlic just before.
Add the cooked onion and garlic plus the rest of the Alfredo ingredients in a high speed blender, adding a little broth until smooth.
In a pan whisk the liquid ingredients for the mushrooms with a splash of broth, and cook the mushrooms until caramelized.
Toss pasta with all the ingredients and enjoy!!