Butternut Noodles with Creamy Garlic Mushrooms & Lentils (Vegan + GF)

INGREDIENTS

1/2 tsp

Garlic powder or 2 garlic cloves

white cup Mushrooms

90 g

Puy lentils, cooked

Sage, fresh leaves

120 milliliters

Almond milk, unsweetened

1 tbsp

Arrowroot powder or tapioca flour

4 tbsp

Nutritional yeast flakes

1 tbsp

Olive oil

Medium butternut squash (peeled & spiralized (or 1 pack of prepared butternut noodles))