** I didn’t use exact measurements when I cooked this. So take the following as a loose guide and I highly recommend watching Tabitha and her daughter cook this dish as well.
Ingredients:
3 large lobster mushroom chopped (or mushrooms of your choice)
3 handfuls chopped kale
1/2 onion diced
2 cups of vegetable broth
1 can of diced tomatoes (I used 796 ml)
2 tablespoons of olive oil
Spaghetti (or pasta of choice)
3 cloves of garlic chopped fine (or garlic powder)
Multi-spice
1 tablespoon of butter (they used a stick vegan butter)
Salt to taste
Parmegiano
Recipe:
Heat veggie broth in pan over medium heat. In separate pot start bringing water to boil for pasta.
Add chopped mushrooms, onions and tomatoes.
Add garlic and multi-spice liberally and stir.
Let mixture get to a gentle boil.
Add pasta to boiling water with a tablespoon of olive oil and a pinch of salt.
Once mushroom mixture is boiling melt in butter or choice.
Add more seasoning to taste (including salt if desired).
Add kale and bring back to boil.
Drain noodles.
Combine mushroom sauce with finished pasta and serve with parmesan.