INGREDIENTS
3 cups
Baby spinach
1
Chili flakes
3
Garlic cloves
2 cups
Portobellini mushrooms
2
Portobello mushrooms, large
2 tbsp
Rosemary, fresh
1
White onion, medium
2 cups
Vegetable stock
1 tsp
Dijon mustard
1 tbsp
Soy/tamari sauce
250 g
Spaghetti, whole wheat
1/8 cup
Nutritional yeast
1 cup
Plant-based milk