Vegan Love Feast Fava Bean Mushroom Pasta
2 tsp. olive oil or grapeseed oil
1 lb. fresh fava beans, shelled
8 oz. crimini mushrooms with caps removed from stem
1 small red onion, diced
1 carrot, diced
1/2 cup chickpeas (drained)
1/4 to 1/2 tsp herbamare or favorite gf salt blend
2 tsp. bouquet garni
1/2 tsp. ground smoked paprika or ground chipotle
fresh ground pepper

1/2 cup raw cashews, soaked in water for 30 minutes
1/2 cup water
1 tbsp. nutritional yeast
1/2 tsp raw cider vinegar
dash of herbamare or favorite gluten-free salt blend

Take your fava beans that have been removed from their large pod. Bring water in a medium sauce pot to boil and add your fava beans. Boil them for 5 minutes or so and then remove from the pot with a strainer and immerse in cold water. After beans have cooled remove the final skin to reveal the small, green beans that resemble a skinny edamame (soybean) that separates in half horizontally.

Dice your mushroom stems and reserve. Slice your mushroom caps into 4 slices and reserve.

Heat oil in medium to large cast iron pan (or stainless steel pan) on medium-high heat. Add your diced onion, mushroom stem, and carrot and sautee until onion is soft. Add your chickpeas and cook a little longer. Toss in your prepared fresh fava beans. Season with herbamare, the bouquet garni, and smoked paprika. Heat and let flavors permeate the ingredients and the chickpeas and fava beans brown.

Blend cashews, water, nutritional yeast, vinegar and herbamare in a blender or small bowl of a food processor. If you blend in a food processor, start by grinding the cashews and then add the rest of the ingredients.

Add sauce to your fava bean mushroom saute and stir together. Heat until warmed through and slightly thickened.

Serve as a topping for your favorite al dente gluten-free pasta or raw zucchini pasta.