• Bring a large pot of water to a boil and cook brown rice pasta as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
• Meanwhile, heat a little water in a large skillet over medium heat. Add mushrooms and cook until soft. Set mushrooms aside.
• In the same saucepan over medium heat, add almond milk, onion powder, garlic powder, and nutritional yeast. Bring to a boil, whisking occasionally.
• Reduce heat and let simmer for 15 minutes, stirring occasionally until the sauce becomes thicker.
• Add mushrooms, peas, edamame and spinach to the sauce. When sauce is simmering again and spinach has wilted, add pasta and stir until well coated. Place into bowl and enjoy!

Notes

• Edamame: Edamame is an immature soybean, that is delicious and nutrient-dense. If you don't eat soy, we suggesting substituting with fava beans.
• Like It Spicy: Add red pepper flakes.
• Storage: Best enjoyed immediately after cooking, but you can refrigerate in an air-tight container up to 3-4 days. Reheat in a skillet with a splash of almond milk.