⅔ of the Mushroom Alfredo Sauce (from above, about 2 cups)
⅔ of the remaining cooked mushrooms and onions (from above)
1 tablespoon nutritional yeast, plus more for sprinkling
juice from ½ lemon
½ large bunch of parsley - chopped
Instructions
Cook the pasta al dente, in a large pot of well-salted water, according to the instructions on the package. Reserve ¼ - ½ cup of pasta water before draining.
Enjoy right away, reserving 2¼ cups of the mushroomy pasta for the minestrone (recipe below). Keep the reserved pasta refrigerated in an air-tight container.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-meal-plan-mini-mushrooms-pasta-alfredo-minestrone-gravy/