INGREDIENTS
2 cloves
Garlic
16 oz
Mushrooms
1
Parsley
1/2 cup
Peas, Frozen
1 cup
Almond milk or other non dairy milk
3 cups
Vegetable broth
1/4 cup
Vegan butter
10 oz
Spaghetti
1/4 cup
All purpose flour
2 tbsp
Nutritional yeast
1
Salt and pepper
1 tbsp
Olive oil
1/2 cup
Panko bread crumbs