Cook cauliflower florets in a large pot of salted boiling water until very tender and drain.

While cauliflower is cooking, sauté the minced garlic in the ½ T of olive oil over low heat just until softened but not browned.

In a blender or food processor place the cauliflower, sautéed garlic and rest of the sauce ingredients. Process until very smooth. Set aside.

Melt the margarine in a large skillet and add the mushrooms and VegeSal.

Sauté until mushrooms are tender, and then add the fresh chopped spinach and fresh or frozen peas.

Continue to sauté for about 3 minutes or just until spinach is wilted and peas are completely heated.

Cook noodles in salted boiling water to al dente (soft but slightly chewy). Drain and mix with sauce and vegetables.

Gently stir until noodles are well coated with the sauce and vegetables.

Can be eaten right away or put into a 9×13 casserole dish that has been sprayed with a non-stick cooking spray.

Bake in a 350-degree oven for 30-40 min. or until hot and bubbly, or you can refrigerate until you are ready to bake.