Prepare the Sauce:

Heat the ghee in a medium pan over medium heat. Add the sliced onion and thyme sprigs. Cook for about 15 minutes, stirring occasionally, until the onion is golden and fragrant.

Add the sliced portobello mushrooms and chopped cauliflower florets. Stir well to combine and cook for 5 minutes.

Pour in the white wine and let it simmer for another 5 minutes, allowing the liquid to reduce slightly.

Add the salt, white pepper, and nutmeg. Stir well to distribute the spices evenly. Pour in the almond milk and vegetable broth, stirring gently. Let the mixture cook for 10 minutes, allowing the flavors to meld together.

Add the fresh spinach to the pan, stir briefly until it wilts, and turn off the heat. Allow the sauce to cool slightly.

Transfer all the ingredients to a blender. Add the nutritional yeast and blend until smooth and creamy. Adjust seasoning if needed.

Prepare the Pasta:

Cook the pasta according to the package instructions. Drain and return to the pan.

Add 1 cup of the blended sauce to the cooked pasta. Stir well and heat for 2 minutes on low heat to combine the flavors.

Plate the pasta and drizzle with additional sauce from the pan. Garnish with parmesan cheese or sprinkle of nutritional yeast for extra flavor.

Enjoy this rich, creamy, and nutritious pasta dish that’s perfect for any occasion!