Vegan Creamy Mushroom Pasta

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 boxes of mushrooms, sliced (as many as you like!)

2 large onions, sliced

4 cloves of garlic (I used frozen)

2 tbsp bouillon powder

The liquid from a tin of cannellini beans (in place of oil)

4 cups of chopped spinach (I used frozen)

1 box of pasta ( I used lasagna noodles because I ran out of normal pasta)

subheading: Creamy sauce:

The cannellini beans

1 box of silken tofu

¼ cup nutritional yeast

3 tbsp apple cider vinegar

Salt to taste

Note: Ingredients may have been altered from the original.

Directions at instagram.com

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