Alfredo

Ingredients:
[ ] 80 gram San Remo gluten-free brown rice pasta (dry weight)
[ ] 150 gram vegan cheese (refer to recipe)
[ ] 60 ml vegetable stock (made from mixing ½ tablespoon Nature's choice vegetable stock with 125 ml boiling water)
[ ] 1 black garlic clove, finely chopped
[ ] 2 tablespoons nutritional yeast
[ ] ½ teaspoon fresh lemon juice
[ ] ¼ teaspoon salt
[ ] ⅛ teaspoon black pepper
[ ] 80 grams sliced mushrooms
[ ] 40 gram fresh spinach
[ ] 1 teaspoon avocado oil
[ ] Optional: 5 grams fresh basil

Method:
[ ] Cook the pasta in salted water until al dente, drain
[ ] Heat the avocado oil in a pan over medium heat
[ ] Add the sliced mushrooms and sauté until softened and lightly browned
[ ] Add the spinach and cook briefly until just wilted. Remove from heat and set aside
[ ] Place the vegan cheese and vegetable stock into a saucepan over medium heat
[ ] Stir continuously until the mixture melts into a smooth, creamy sauce
[ ] Add the garlic, nutritional yeast, lemon juice, salt and black pepper and stir well to combine
[ ] Add the cooked pasta and sautéed vegetables to the sauce and toss gently until evenly coated
[ ] Add the fresh basil (if using) and gently fold through the pasta just before serving