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Ingredients
  • 1 pound baby portobello mushrooms sliced
  • 8 ounces grape tomatoes
  • 4 cloves garlic minced
  • ¼ red onion sliced thin
  • 1 Tablespoon Italian Seasoning
  • 6 ounces whole-grain farfalle (bow tie) pasta
  • 1 15 ounce can cannellini beans rinsed and drained (optional)
  • ½ cup cashew mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon maple syrup
  • 1 Tablespoon white balsamic vinegar
  • ¼ cup fresh dill chopped
  • 1 Tablespoon parsley chopped for garnish
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