Ingredients:

Alfredo Sauce:
* 1–2 tablespoons olive oil
* 1/2 white onion
* 4 fat garlic cloves
* 1/2 cup hemp seeds 
* 1 cup veggie broth (or 1 cup water and boulllion)
* 2 tablespoons nutritional yeast
* 1/2 teaspoon white miso paste
* 1/2 teaspoon salt & pepper
* 1/8 teaspoon nutmeg

Pasta & Veggies:
* 8 ounces zucchini noodles 
* 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
* 8 ounces mushrooms, sauteed
* 1 cup broccoli, sautéed
* 1 cup mixed greens, wilted

Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.

Instructions:

1. If using Whole Wheat Pasta: Set salted water to boil in a large pot and cook pasta according to directions.
2. Make Alfredo Sauce: Heat oil over med low heat, and sauté onion and garlic until tender and golden. Place it in a blender along with hemp seeds, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth. (add xanthin gum if needed to thicken) 
3. Sauté the mushrooms, broccoli and peas in a skillet over medium heat. Add mushrooms and sauté 6-7 minutes, until golden and tender, seasoning with salt.
4. Combine: Drain the pasta or zoodles, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms, broccoli and greens and toss to coat (leaving a few for the top for garnish if you like).
5. Divide among two bowls.
6. Garnish with lemon zest, pepper, chili flakes and chopped parsley.