Mushroom Florentine

This is cold-weather comfort food at it's finest. This vegetarian recipe is packed with veggies and fiber, and only takes about 20-30 minutes to make. This recipe is a double batch and should serve about 10-12 people.
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Ingredients:
- 2 Tbsp organic extra virgin olive oil
- 2 large organic yellow onions (chopped)
- 16oz of organic baby bella mushrooms (slice)
- 4 organic garlic cloves (minced)
- 8oz organic spinach (chopped)
- 2 cups organic peas
- 2 cups organic grass fed whole milk (replace with plain nut or oat milk for DF or V version)
- 2 cups chicken broth (replace with vegetable broth for V version)
- 1/4 cup sprouted brown rice flour (organic corn starch or wheat flour is also an option)
- 4oz organic parmesan cheese (omit for DF or V version)
- 1-2 tsp pink Himalayan salt
- 1 tsp cracked black pepper
- 20oz pasta of choice (whole grain wheat, 100% chickpea, or brown rice noodles)

Directions:

1. Cut/chop/mince veggies.
2. Add 2 tablespoons of olive oil to a large saucepan, add mushrooms and onions. Cook on medium high for 8 minutes, covered. 
3. Bring water in another saucepan or stock pot to a boil. Cook pasta of choice off to the side.
4. Add minced garlic and cook for another two minutes.
5. Add milk &  broth, cheese (optional), brown rice flour (to thicken), chopped spinach, peas, cheese, salt, and black pepper. 
6. Cook until spinach and peas are cooked and sauce has become desired consistency. Add more flour if a thicker consistency is desired.
7. Strain noodles and top with sauce.

Servings: About 10

Tips:
1. Pairs great with a large Italian side-salad.
2. Choose 100% organic chickpea noodles to get a good dose of fiber and protein with this meal (pictured above).
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This recipe can be made gluten-free, dairy-free, nut-free, soy-free, vegetarian, & vegan. It is suitable for most plant-based diets.