1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In medium bowl, whisk 1 teaspoon oil, soy sauce and paprika; add mushrooms and carefully toss. Let stand 15 minutes, tossing twice. Spread mushrooms in single layer on prepared pan; roast 20 minutes or until browned and crisp. Makes about 44 pieces.

2. Cook spaghetti as label directs; reserve 1 cup cooking water, drain and return to saucepot and cover.

3. In blender, purée garlic, cashews, lemon juice, nutritional yeast, ½ teaspoon kosher salt and ½ cup cooking water on high until smooth. Makes about 1½ cups.3.

4. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add leek; cook and stir 5 minutes or until tender. Add garlic mixture; cook and stir 1 minute or until heated through. Add spaghetti and remaining ½ cup cooking water; cook and stir 30 seconds or until heated through. Makes about 4 cups.

5. Serve spaghetti sprinkled with Mushroom “Bacon” and green onions, if desired.

• 17 g Fat
• 3 g Saturated
• 394 mg Sodium
• 50 g Carbohydrates
• 9 g Fiber
• 4 g Sugars
• 22 g Protein