For the Lemon Cream Sauce:
- 1/2 cup (82 g) pine nuts*
- 2 cloves of garlic
- 1 tablespoon nutritional yeast
- 1/2 teaspoon italian seasoning
- 1/4 – 1/2 teaspoon red pepper flakes (Optional)
- Juice of 2 lemons
- Zest of 1 lemon; about 1/2 tablespoon
- 1/2 teaspoon salt
- 1/2 cup (120 ml) water
For the Pasta:
- 8 ounces (225 g) regular or gluten-free pasta
- 1 tablespoon extra virgin olive oil or plant-based butter (Optional)
- 1 bunch of swiss chard, de-stemmed chopped; stems and leaves separated
- 1 clove of garlic, minced
- 1 cup (135 g) frozen peas*
- 5 ounces cremini mushrooms, sliced; about 5
- Fresh chives, for garnish (Optional)