Tag Archives: pasta

Ingredients (4 servings)

For the sauce

• 10 oz dry spaghetti,cooked
• 6 cups baby kale (washed and dried)
• 2 tablespoons+ 3 tablespoons olive oil
• 1 yellow onion,diced
• 4 cloves garlic,minced
• 1 cup prepared The Vegg
• 1 1/2 cup plant based milk ( I used almond milk)
• 3 tablespoons flour
• 2 tablespoons Penzey’s Foxpoint seasoning (or use garlic+onion powder+chives)
• 1/4 cup nutritional yeast
• 1/4 cup Pig Out bacony bits
• salt & pepper to taste
• 1 large pot for cooking pasta
• 1 large saute pan to make sauce

For the mushrooms

• 2 cups maitake mushrooms
• 1 tablespoon olive oil
• salt & pepper
• 2 sprigs thyme

Instructions

For the sauce

Cook pasta until al dente,drain, set aside. Heat 2 tablespoons olive oil in saucepan and cook onions until caramelized.Add garlic and cook for 2 minutes. Remove onions and garlic from pan, set aside. Heat remaining 3 tablespoons of olive oil on med high heat in the same pan and add flour to create a roux. Add plant based milk and whisk until smooth. Mix in Foxpoint seasoning, salt & pepper, nutritional yeast and cooked onions/garlic. Add baby kale to the sauce and mix until wilted.Toss pasta with sauce.Top with mushrooms and bacony bits. Serve immediately.

For the mushrooms

Clean and rough chop maitake mushrooms.Heat olive oil in small pan and cook mushrooms and thyme over med high heat for 4 minutes.Season with salt & pepper.