I have always loved pasta but try not to eat a lot of it because of the carbs. However, I saw a wonderful recipe online for a mushroom and vegetable pasta dish and could not resist making it.
The dish consist of whole wheat pasta with sautéed mushrooms, spinach, onions, carrots, peas, celery, vegan cheese, tomatoes, Italian seasoning and a little almond milk.
The dish is then baked for 20 minutes at 400°. Very delicious. You can also blend cauliflower and coconut milk to make the sauce thicker. I was out of cauliflower but will try it next time.