Gluten-Free, Vegan Serves 4-6
- 8 oz Portabella Mushrooms cubed
- 2 Tbsp Avocado Oil
- 1 lb Spinach Fettuccine (gluten-Free Vegan)
- 1/2 cup Vegan Greek Yogurt
- 1 cup Vegan Parmesan
- 5 oz Baby Spinach
- 1 cup Frozen Peas
- Sea Salt and Pepper to taste
Directions:
In a large skillet saute mushrooms in 1 Tbsp oil with salt and pepper to taste. In a large pot boil salt water and cook pasta as directed on the box. In a bowl whisk together cheese, yogurt, salt, and pepper. Carefully measure out 1 1/4 cups of the pasta water and gradually combine with cheese sauce. Drain the pasta and pour the remaining oil onto noodles. Add pasta, spinach, sauce, and peas to the mushrooms. Over medium heat warm sauce while lightly tossing pasta in the sauce.