INGREDIENTS
180 g
spinach tagliatelle (or three nests)
2 tbsp
vegan margarine or butter
3
garlic cloves minced
2 cups
mushrooms, sliced
1/2 cup
vegan cream cheese (half of Violife Original creamy spread container)
1 cup
dairy-free creamer
1 cup
grated vegan cheese (Violife mushroom cheese)
1/4 cup
green peas
4
fresh basil leaves, cut in slivers or chopped
Sea salt and freshly ground pepper
Optional: Freshly ground dried cayenne peppers or dried chili flakes