The pasta sauce is a white-bean cheez sauce from the Uncheese Cookbook. It's pretty much white beans, nutritional yeast, soy milk.. salt, spices, whatever. Creamy goodness.
On top is sliced portabello mushrooms and collard greens cooked with balsamic vinegar and olive oil. I don't like collard greens as much as chard because collards are more bitter, but they are in season right now and are perfectly yummy!
