Spicy Greens, Beans and Pasta

The inspiration for this recipe actually came from a food tasting that was held at my local Food COOP. The original recipe was a take off from the classic beans, greens and grain combination; it contained pureed white beans to make a creamy consistency over whole wheat spelt linguine, greens, and red pepper flakes. 

Pasta: 

Your favorite Raw pasta (zucchini or carrot works wonderfully). 

For the Sauce:

2 portabella mushrooms (marinated for at least 15 minutes.... the more the better)

1/8 c cashews

4 Tbs apple cider vinegar

1/8 tsp cumin 

1 tsp oregano

1/8 tsp red pepper flakes (or more depending on how spicy you like it)

salt and pepper to taste

1/8 sprouted chickpeas or other bean

1/8 sprouted wheatberries or other sprouted grain

3 Tbs nutritional yeast

1/2 c spinach, lightly chopped

Pasta preparation: 

Slice carrots or zucchini with either a veggie peeler or cheese grader, depending on how thick/wide you want your noodles. 

Marinated Mushrooms:

Slice mushrooms and marinate in 4 Tbs of apple cider vinegar (add other spices if you desire).  

To make the sauce: 

Puree cashews, salt, black pepper, red pepper flakes, cumin, oregano, nutritional yeast, chickpeas, wheatberries, and marinated mushrooms until smooth. 

Poor over pasta, mix in sliced spinach, and your done! 

(: