• 1 Cup Soymilk
• 1/3 Cup Raw, Unsalted Cashews
• 1/2 Cup Nutritional Yeast
• 3 Tbs  Soy Sauce
• 2 Tbs Earth Balance Margarine
• 1 Tbs Tahini
• 1 Tbs Red Miso
• 1 Tbs Cornstarch
• 1 Tbs Fresh Lemon Juice
• 2 tsp Dijon Mustard
• 1/2 tsp Paprika
• 4 Cloves of Garlic
• 1 Large tomato, diced
• Black pepper, to taste
• 1 box of short pasta (penne, rigatoni, ect)
• 2 zucchini, Sliced in half moons
• 8oz baby bella mushrooms, sliced in half
• 1 Tbs Olive Oil
• salt and pepper

Pre-heat oven to 350F.  Toss zucchini and mushrooms with olive oil, salt and pepper and place on a sheet pan; roast for 35 minutes.  

To make sauce blend soymilk, cashews, nutritional yeast, soy sauce, Earth Balance, tahini, red miso, cornstarch, lemon juice, dijon mustard, paprika, garlic, tomato and black pepper. Blend until smooth. 

Cook the pasta, I like gluten free pasta or whole wheat. Drain the pasta and pour the sauce into the hot pan and slowly heat up; the sauce will thicken slightly.  Add the zucchini, mushrooms, and pasta- toss to coat.

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