DAIRY FREE, VEGAN, GLUTEN FREE
200grams penne pasta (gf)
½ tsp avocado oil
7 cloves garlic (minced)
2 ½ cups Almond Breeze Unsweetened Almond Milk
½ cup + 2 tbsp nutritional yeast
1 cup brown organic mushrooms (finely chopped)
Pinch of salt and pepper
1 spring onion (finely chopped)
6 sprigs fresh coriander (finely chopped)
2 ½ tablespoons buckwheat flour
½ tablespoon lime juice
1 cup baby spinach
Cook Penne pasta as per package instructions.
Heat avocado oil in a large fry pan over medium heat.
Once hot, add your minced garlic and sauté for 1-2 minutes or until fragrant, do not let it burn.
Pour in Almond Breeze and ½ cup of nutritional yeast. Stir well together.
Add mushrooms, salt and pepper, coriander and sprig onion and bring to a boil. Once boiling, immediately reduce heat and allow to simmer.
Add buckwheat flour and lime juice, stir well until flour has dissolved, mixture should thicken.
Add in cooked penne pasta and 2 more tbsp of nutritional yeast and stir well together to coat all the pasta in the sauce.
Add in baby spinach and stir until wilted.
Serve immediately and top with a sprinkle of nutritional yeast and fresh coriander.
Can be stored in an airtight container in the fridge for 3-4 days!
Works well for meal prep!