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Part 1
- 9 TBSP Dairy Free Butter or standard if you can have it
- 280 g Organic Fuji Apple (10 ounces) cut into cubes
Part 2
- 225 g Maitake Frondosa Mushroom (8 ounces), cut into small pieces
Part 3
- 225 mL Milk of Choice (8 ounces)
- 225 g Parmesan (8 ounces) I used Follow Your Heart Parmesan Shreds
- 2 tsp Organic Dried Thyme
- Sea Salt to Taste 1 - 2 tsp, I used a smoked salt to enhance the flavour
You'll Also Need
- Cooked Pasta of Choice I used 1 box of Jovial Gluten Free Fettuccine
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