Recipe Serves 3-4

Ingredients:

• 2 tbsp Vegetable Bouillon, dissolved into 1/2 cup hot water

• 2 tbsp vegan Worcestershire

• 4 cloves garlic, grated

• 1 tsp hot pepper flake, or more to taste

• 1 tsp coarse black pepper, or more to taste

• 1 tbsp smoked paprika

• 1/2 cup Non-dairy milk

• 2 tbsp cornstarch + 2 tbsp water, for thickening

• 2 cups egg noodles, uncooked

• 2 cups thin asparagus, trimmed and cut into thirds

• 2 tbsp fresh parsley, chopped

• 1 lb Baby Bella Mushrooms, cut into quarters

• 1 lb grain-based ground beef, formed into small balls

• ¼ cup non-dairy butter

• 2 tbsp avocado oil, separated

• olive oil, for drizzling

Directions:

Add 6 cups water to a medium stock and bring to a boil over high heat with the lid on.

While the water is coming to a boil, preheat a medium frying pan to medium heat. add 1 tbsp oil and start frying the mushrooms for 6-7 minutes, until browned, turning the mushrooms only once. Remove to a covered dish and set aside.

By now, the water is boiling so add in your egg noodles. Stir immediately, and periodically, to keep noodles separated.  Cook noodles for one minute or so less than the package suggests as they will finish cooking with the rest of the pasta.

Meanwhile, In the same pan used for the mushrooms, add a bit more oil and start frying the meatballs on medium heat for 6-7 minutes, turning the meatballs on all sides to brown evenly and prevent burning.   As these meatballs finish cooking, add them to the covered dish with the mushrooms and set aside.

While the meatballs are cooking, get a measuring cup and dissolve the bouillon into 1 cup hot water from the boiling pasta, add butter into the bouillon liquid and stir to melt it in. Once the butter has melted, stir in the garlic, seasonings, Worcestershire sauce, and milk.

After the meatballs have cooked, add the bouillon mixture to the same pan. Bring to boil over medium high heath, then reduce heat to simmer. Simmer for 4-5 minutes.

When the pasta has about a minute left of cooking, turn off the temperate but leave it on the stove covered. by this time, the sauce probably has been cooking for 5 minutes already so drain but DO NOT rinse the pasta. Then add it directly into the sauce in the saucepan. Toss the cooked noodles, meatballs, mushrooms, and now the asparagus back in the pan with the sauce and turn on low. Let simmer for 2-3 minutes more to bring the flavors together and just briefly cook the asparagus.

Add your serving portion to a serving dish, then sprinkle on the parsley on top and drizzle olive oil on top. If needed, add additional salt and pepper. Serve.