60 grams of gluten free pasta
2 teaspoons of extra virgin olive oil, separated
1/4 onion, diced (25g)
1 clove of garlic, crushed
125 grams of mixed mushrooms of choice
2 stems of broccolini
1/4 cup of fresh basil leaves
6 fresh sage leaves
2 tablespoons of unsweetened coconut yoghurt
1 teaspoon of fresh lemon juice
1/2 teaspoon of nutritional yeast
1 pinch of ground paprika
Himalayan or sea salt & cracked black pepper to taste
extra basil & sage leaves to garnish (optional)