INGREDIENTS
1/2 tsp
Basil, dried
1 cup
Button mushrooms, white
1 cup
Cremini mushrooms
1
Garlic clove
1/2
Lemon, juice of
1 tbsp
Oregano or basil, fresh leaves
1
Shallot
1 cup
Shiitakes mushrooms
6
Sun-dried tomatoes
1 cup
Vegetable broth
6 oz
Regular or gluten-free penne
1 tbsp
Nutritional yeast
1
Salt and ground black pepper
2 tbsp
Olive oil
1/2 cup
Cashews