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Ingredients
  • 250g/8.8oz whole wheat spaghetti
  • 2 cups portobellini mushrooms, sliced
  • 2 large portobello mushrooms, sliced
  • 1 medium white onion, sliced
  • 3 to 4 garlic cloves, minced
  • 3 cups baby spinach
  • 1 cup plant-based milk (I used soy)
  • 2 cups vegetable stock
  • 1 tsp dijon mustard
  • 1 Tbsp soy/tamari sauce
  • ⅛ cup nutritional yeast
  • 2 Tbsp fresh rosemary
  • chili flakes, black pepper, lemon juice (about 1 Tbsp) & thyme, to taste
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