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MEATLESS MONDAY VEGAN “CHEESY” FIVE-MINUTE GARLIC SAGE PUMPKIN MUSHROOM PASTA and BROCCOLI! Happy Monday loves. Hope you all had a fantastic weekend. I am a little bit tired today after a fun date night last night. But, getting work done anyway. Made this pasta yesterday for lunch and it was delicious ?Sharing this recipe below. How was your weekend?
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Deets: @taste_republic gluten free linguine cooked to instructions (reserve 2 tablespoons of warm pasta water for sauce). Sauté mushrooms and garlic in olive oil and coconut aminos. Remove mushrooms and use garlic for the sauce. SAUCE: 3 tablespoons pumpkin purée, 2-3 tablespoons of almond milk, 2 tablespoons pasta water, the reserved sautéed garlic, 1/2 teaspoon dried ground sage, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. I blended all the ingredients in my @mealthy immersion blender. Steamed broccoli and vegan Parmesan cheese and roasted watermelon seeds (could use pine nuts as well)
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#plantbasedfood #veganrecipes #healthypasta #foodblogger #pasta #vegetarian #healthylunch #cuisinesworld #healthyfood #wholesome #glutenfreedairyfree #glutenfree #wholefoods #feedfeed #kaylaitsines #dairyfree #foodphotography #vegansofig #chefsofinstagram #simplemeals #tastingtable #cleaneating #mealprep #meatlessmonday #notadiet #veganuary #vegan #broccoli
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