Ingredients

• 1 lb spaghetti
• 2 containers baby bella, or cremini, mushrooms, sliced
• 1 15-oz can of chickpeas
• 10-15 spears of asparagus
• 4 green onions
• 1/2 cup vegetable broth
• 2-3 TBS balsamic vinegar
• 1 TBS cornstarch
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper to taste
• nutritional yeast, optional, for sprinkling

Directions

1. Start the spaghetti boiling in a large pot on the stove.
2. slice the mushroom, cut asparagus into 1-2″ pieces, and chop the green onion into small pieces.
3. In a large nonstick skillet, add a splash or two of the vegetable broth and bring to a simmer. Add the mushrooms, asparagus, green onion and chickpeas. Season, and saute in broth over medium heat until heated through and just starting to cook down.
4. Add balsamic, and continue to simmer. In a separate small bowl, combine the cornstarch and cold vegetable broth until smooth. Pour into skillet and heat through until bubbling and slightly thickened.
5. Drain spaghetti noodles, then divide equally into six bowls.
6. Distribute mushroom mixture evenly across noodles, sprinkle on some extra green onions and a little nutritional yeast if you wish, and serve.