Vegan Pasta Carbonara (Kopie)

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Ingredients:

8 oz penne
2 cups assorted squashes cut at an angle.
1 cup button mushroom sliced
fresh or dried thyme
1 cup regular almond milk
1/4 cup nutritional yeast
sat and pepper

Directions:
Cook penne as per instruction till al dente and reserve the pasta water.
Heat EVOO in a skillet and add the mushrooms, with some thyme (fresh is best).
Next add the squashes and give it about a 2-3 minutes to cook but still have a bite.
Make the sauce on the side, heat the almond milk, nutritional yeast and the cornflour mixture to form a thick sauce like consistency.
Finally add the cooked penne and toss everything together. The sauce should stick to the pasta, so you can add the reserved pasta water to loosen it up a bit.
Serve and enjoy.
This was so good, I went back for seconds. Really tasty!
Thank you dear Jamie for this amazing recipe!
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Day 3: 30 day shred, I was walking like an 80 year old today and the only thing missing from the picture was a walking stick and my walk would make complete sense. I am crazy sore and to top it, I have the worst shin soreness after running last night.
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In other news, Parita is engaged and Kat is married! Congrats girls!
Hope you are having a great start to the week!

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