yes i ate pasta twice today 🙂 💓my staple creamy mushroom tagliatelle recipe: ➡️slice mushrooms thinly // whisk in bowl 5tbsp of soy sauce plus 1tbsp of each maple syrup, cider vinegar, olive oil // pour over mushrooms in ovenproof dish and bake at 200° for 25 mins // while they are cooking, boil cashews in water 15 mins and boil pasta, saving a cup of pasta water // in a blender add the soaked cashews, 200ml plant milk, 1tbsp nutritional yeast, 150g silken tofu. blend until smooth // pour this cream and 3 tablespoons of pasta water over drained pasta and stir until well covered // add and fold mushrooms into pasta// fin! who else agrees grapefruit is elite? 👀