DAIRY FREE, VEGAN, GLUTEN FREE

INGREDIENTS:

• 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

METHOD:

1. Cook Penne pasta as per package instructions.

2. Heat avocado oil in a large fry pan over medium heat.

3. Once hot, add your minced garlic and sauté for 1-2 minutes or until fragrant, do not let it burn.

4. Pour in Almond Breeze and ½ cup of nutritional yeast. Stir well together.

5. Add mushrooms, salt and pepper, coriander and sprig onion and bring to a boil. Once boiling, immediately reduce heat and allow to simmer.

6. Add buckwheat flour and lime juice, stir well until flour has dissolved, mixture should thicken.

7. Add in cooked penne pasta and 2 more tbsp of nutritional yeast and stir well together to coat all the pasta in the sauce.

8. Add in baby spinach and stir until wilted.

9. 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!

Enjoy!