INGREDIENTS
3 cloves
Garlic
1
heaping tsp Herbes de provence
1
Hot pepper flakes
2 cups
Mushrooms
2 tbsp
Parsley and chives, dried
1 tbsp
Olive oil or low sodium vegetable broth
1 1/2 cups
Vegetable broth, low sodium
1
inch 8 oz/230 grams spaghetti broken into
1
Black pepper and sea salt
2 tbsp
Nutritional yeast