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serves 2 big eaters, or 3 regular eaters, with extra sauce. My pan is pictured is 7×9. Increase pasta and bake in a larger pan to serve more.
1-2 T olive oil
1 large shallot, chopped (or 1/4 of an onion)
1 heaping cup sweet potatoes, chopped (or butternut squash)
8 oz veggie broth
3/4 cup coconut milk, light
1 teaspoon dijon mustard
2 cloves of garlic, chopped
1/4 cup nutritional yeast (not to be replaced with regular yeast)
4-5 sage leaves, chopped
1 teaspoon maple syrup
Salt and pepper
2 cups uncooked pasta (I used Jovial brown rice fusilli)
2 cups chopped fresh spinach
1/4 cup scallions
1/4 cup to 1/2 cup panko (or gluten free bread crumbs)
Pinch of red pepper flakes
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1st Keep
 Poached_and_Scrambled
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