INGREDIENTS
2 tbsp
Flat-leaf parsley, fresh
1 clove
Garlic
1
Granny smith apple
1 lb
Mushrooms, mixed
1 cup
Pencil-thin asparagus
2
Shallots
1 cup
Vegetable stock, low-sodium
1 lb
Campanelle pasta
1 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
1
Nutritional yeast
1/4 cup
Olive oil, extra-virgin
1/4 cup
Walnuts
1/2 cup
White wine