1. In a large pot, bring 4-6 quarts of well salted water to a boil, then add a bag of @traderjoes brown rice fusilli pasta and cook for 7 minutes. Strain when done cooking.
2. While the pasta is cooking, in a pan on medium heat, add 2 tbsp of your preferred cooking oil (I used avocado oil), sauté 8 oz of mushrooms and toss in a full bunch of chopped kale when mushrooms are nearly tender. If you hate kale, chop up a head of broccoli instead! Season with salt, pepper, garlic powder & onion powder.
3. In a sauce pot (while pasta and veggies are cooking), add 2 tbsp of oil and 4-5 tablespoons of minced garlic. I don’t like my garlic to be overly browned, so after about 45 seconds of cooking, stir in 3 tbsp of unbleached flour. It will be clumpy initially, it’s okay!
4. Slowly whisk in 2 cups of non-dairy milk (I used @califiafarms unsweetened/unflavored almond milk) and 2 lemons worth of lemon juice.
5. Reduce the sauce pans heat to low and let it simmer until the sauce has thickened. If it is not as thick as you’d like after about 10 minutes, feel free to add some additional flour. If it’s too thick, add some more of your non-dairy milk. Add salt and pepper to taste.
6. Add the veggies and sauce to the cooked pasta and stir.
7. Top with additional salt, pepper, and @violife_foods Parmesan cheese OR @bragglivefoodproducts nutritional yeast (pictured here)
