Baby portobello mushrooms tossed with cavatappi in a vegan alfredo cream sauce. Served with charred broccoli and finished with vegan cheese.
Cavatappi pasta (wheat flour, water), baby portobello mushrooms, broccoli, oat milk, cashews, vegan Parmesan cheese, nutritional yeast, garlic, onions, olive oil, lemon juice, black pepper, salt.
