# Components:
→ Pasta
01 - 12 ounces whole wheat fettuccine or pasta of choice
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 8 ounces cremini mushrooms, sliced
06 - 4 ounces shiitake mushrooms, sliced
07 - 1 cup baby spinach, chopped
→ Adaptogens & Seasonings
08 - 1 teaspoon dried ashwagandha powder
09 - 1 teaspoon dried reishi mushroom powder
10 - 1/2 teaspoon dried holy basil (tulsi), crushed
11 - 1/2 teaspoon dried lemon balm, crushed
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon sea salt, or to taste
→ Sauce Components
14 - 1 cup unsweetened plant-based milk (oat or almond), 240 ml
15 - 1/2 cup vegetable broth, 120 ml
16 - 1/4 cup nutritional yeast, 25 g
17 - 1 tablespoon lemon juice
→ Garnish
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon toasted sunflower seeds (optional)
# Directions:
01 - Boil pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.
03 - Add minced garlic, sliced cremini mushrooms, and shiitake mushrooms to the skillet. Cook, stirring periodically, until mushrooms are tender and golden, approximately 6-8 minutes.
04 - Incorporate ashwagandha powder, reishi mushroom powder, holy basil, lemon balm, black pepper, and sea salt into the skillet. Stir and cook for 1 minute to release fragrant aromas.
05 - Pour in the plant-based milk and vegetable broth. Add nutritional yeast. Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the sauce slightly thickens.
06 - Add the chopped baby spinach to the sauce and cook for 1 minute until wilted.
07 - Stir in the lemon juice. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
08 - Portion the pasta into bowls. Garnish with fresh parsley and toasted sunflower seeds, if using.
