This is one of our favorite dishes - especially when we have fresh dill from the garden! It's creamy and delicious and can be made vegan or ovo-vegan, depending on the pasta.

Serves 6-8

2 tablespoons oil (sunflower or olive)
1/2 yellow or white onion (diced)
1 clove garlic (minced)
3 medium Portobello mushrooms (sliced into 1/4-inch-thick strips or large chunks)
1 head broccoli (chopped)
Sea salt to taste
2 tablespoons (sprouted) chickpea/garbanzo bean flour or flour of your choice
1 to 1 1/2 C veggie broth
4 servings noodles of your choice
Black Pepper to taste

Dill Sauce

Inspired by Vegan Cashew Cream Cheese from Eating Rules

1 C raw cashews
1/2 - 1 C spring water
Juice of 1/2 lemon or 1 teaspoon lemon juice
1/2 T vinegar (red or white wine or apple cider)
1 T nutritional yeast (optional)
1/2 t fine grain sea salt
1 T Dijon mustard
2 T snipped fresh dill or 1 T dried dill

Boil salted water for noodles in a large pot.

In a large skillet, heat oil over medium-high heat. Add the garlic and onion, and cook {stirring} until soft, about 6 minutes. Add the mushrooms; salt and sauté for a few minutes more.

In a blender, mix all ingredients (except dill), adjusting salt for taste and water for thickness. Once cream cheese texture and yogurt consistency is achieved, add the dill (reserving some for garnish) and pulse until blended.

Add noodles to the boiling water in your pot and watch the clock for the 3-minute mark to add the chopped broccoli and blanch. If you’re using homemade pasta, add them together.

Back in the skillet, add flour to the mushroom mixture and stir until absorbed. Deglaze with the veggie broth until you have a creamy, thick sauce. Remove from heat and stir in dill sauce.

Drain noodle/broccoli mix and stir into mushroom/dill sauce mix. Season with salt and pepper to taste and let rest for 5 minutes. Enjoy!