1 Ib. Brown Rice Spaghetti

1 medium organic onions, diced

1 head cauliflower, cut into florets and roasted with olive oil and 1 Tbs. minced garlic

2 portobello mushrooms, diced

12 sundried tomatoes, diced

½ cup (+/-) extra virgin olive oil

¼ t. red pepper flakes, optional

10 cloves garlic, finely chopped

¼ cup fresh Italian parsley, chopped

2 Tbs. organic red wine

¼ cup nutritional yeast

2 Tbs. GF Bread crumbs

Juice of ½ – 1 lemon

¼ cup walnuts, dry toasted in pan

Salt and pepper to taste

Truffle oil for drizzle (if desired)

Step-by-step Instructions:

1. Cook pasta according to directions, 8-10 minutes till firm (al dente), reserving ½ cup of the pasta water.
2. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes, then add garlic and cook until golden brown.
3. Add the mushrooms. Cook for 5 minutes, until they are soft. Add the red pepper flakes, if desired, and the red wine.
4. Add the GF Bread crumbs and nutritional yeast. Add the roasted cauliflower.
5. In a separate cast iron skillet, toast the walnuts.
6. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the cauliflower, and tomato, mixture.
7. Add the walnuts and parsley. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Squeeze ½ lemon into the pan, add salt and pepper, and toss. Taste. Add more lemon, or Salt and pepper to taste. Drizzle with truffle oil (if desired) and garnish with more parsley.
8. Garnish with parsley and lemon wedges