1 8oz pack edamame and mung pasta (or pasta of choice)
8 oz. mushrooms sliced

Sauce:

12 oz (1.5 cups) tomato puree
3 cloves garlic
2 tsp dried basil
1 tsp dried oregano
2 tsp salt or to your taste
Black pepper to taste
2 tbsp date sugar

For garnish:

Red chili flakes to taste
Dried parsley to taste

Cream:

1 1/4 cups ( 1 15 oz. can) cannelinni beans
1/2 cup hemp seeds
1/2 cup water

Instructions:

Boil pasta according to instructions.

Add 1/4 cup water to a sauce pan. Add crushed garlic and water-sautee for 2-3 minutes. Add dried basil and oregano and mix to combine. Add tomato puree and remaining sauce ingredients. Allow to simmer for 10 minutes while preparing “cream”.

Combine cream ingredients in a high-speed blender and blend until smooth. Add to tomato sauce. Add water to adjust consistency as needed.

Add mushrooms and continue to cook another 10 minutes or so until mushrooms are done.

Serve and garnish with red chili flakes and parsley as desired.

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