INGREDIENTS
1 1/2 cups
Asparagus
1 cup
Baby bella or crimini mushrooms
10 cloves
Garlic
3/4 cup
Almond milk, unsweetened plain
1 tbsp
Lemon juice
8 oz
Vegan cream cheese
10 oz
Gluten-free penne
1 tbsp
Nutritional yeast
1/4 tsp
Red pepper flake
1
Sea salt and black pepper
3 tbsp
Olive oil
1/4 cup
Parmesan cheese, vegan