Pasta with Mushroom Cream Sauce (Vegan)

Cooked spiral pasta

1 cup coconut milk

3 chopped carrots

8 oz chopped button mushrooms

1 chopped bunch Maitake mushrooms

1 diced onion

3 cloves of garlic

1/2 cup peas

1/2 bunch of Kale

1/8 cup nutritional yeast

splash of aminos

splash of balsamic vinegar

pinch of rosemary, sage, and thyme

salt and pepper to taste.

 

Start by sautéing the onions and garlic in a saucepan with olive oil until translucent, add mushrooms and brown. Add carrots, sauté until soft and add the coconut milk. Season. When the sauce is ready, add kale and peas. Pour over spiral pasta.