1 cup water
1 cup nondairy milk (I use soy)
2 tablespoons margarine
1 cup pasta (shells are best)
1/3 cup nutritional yeast flakes
1/4 cup lemon juice
1/2 cup fresh spinach, chopped
parsley, to taste
salt and pepper, to taste
3-4 medium sized mushrooms, chopped
1 medium sized onion, chopped
garlic, chopped, to taste
1. Combine water, milk and margaine in a pot and bring to a boil. Add pasta, nutritional yeast, lemon juice, spinach and seasonings. Return to a boil and let simmer.
2. Saute mushrooms, garlic, and onion in 2 tablespoons water. Add vegetables to the pot and simmer until sauce reaches desired thickness.
3. Cover and let stand for 3 minutes, then serve.'