INGREDIENTS
2 cloves
Garlic
4
Sage, leaves
1/4 cup
Scallions
1
Shallot, large
2 cups
Spinach, fresh
1
heaping cup Sweet potatoes
3/4 cup
Coconut milk, light
8 oz
Veggie broth
1 tsp
Dijon mustard
1 tsp
Maple syrup
2 cups
Pasta
1/4 cup
Nutritional yeast
1 pinch
Red pepper flakes
1
Salt and pepper
1 tbsp
Olive oil
1/4 cup
Panko