This vegan recipe uses a creamy garlic sauce to blend with pasta and vegetables. It's quick and easy, and filling. Make the sauce in advance, and use it for dishes like this all week!
Cook the pasta according to package directions. You want about 2 cups of cooked pasta, although this amount is flexible. You can use any type, or home cooked, based on your dietary preferences.
While the pasta is cooking, prepare or heat up the cauliflower garlic cream sauce. Find the recipe on my site here.
Saute the mushrooms and minced garlic in a pan, using water or vegetable broth instead of oil.
In a big bowl, toss the pasta, heated sauce, red pepper flakes, and all vegetables to combine well.
Season with pepper, and add some hot sauce if desired.