Creamy Spinach and Mushroom Spaghetti

Instructions:

1. Prepare the Cashews and Garlic:
   • Soak the cashews in water for at least 2 hours or overnight.
   • In a small pan, roast the garlic cloves with their shells on over medium-high heat until browned and soft. Remove the shells and set the garlic aside.
2. Cook the Spaghetti:
   • Bring a large pot of water to a rolling boil. Add plenty of salt and a drizzle of olive oil.
   • Add the spaghetti and cook for 8-10 minutes until al dente. Drain, reserving about 4 cups of pasta water.
3. Sauté the Vegetables:
   • In a large pan, heat 2 tablespoons of olive oil over medium heat.
   • Add the sliced mushrooms and cook until they release their moisture and begin to brown.
   • Add the spinach and cook until wilted. Remove from heat and set aside.
4. Prepare the Creamy Sauce:
   • In a blender, combine the soaked cashews, reserved pasta water, roasted garlic, lemon juice, coconut milk, and tapioca starch. Blend on high until completely smooth.
   • Pour the mixture into a large saucepan and cook over medium-high heat, whisking constantly until the sauce begins to thicken.
5. Combine and Serve:
   • Add the sautéed mushrooms, spinach, and cooked spaghetti to the sauce.
   • Use tongs to ensure the spaghetti is evenly coated with the creamy sauce.
   • Season with salt and pepper to taste.
   • Garnish with fresh cracked pepper and basil if desired.
6. Enjoy:
   • Serve immediately and enjoy this creamy, delightful vegan pasta dish!

Nutrition Information (per serving, based on 4 servings):

• Calories: 520
• Total Fat: 24g
  • Saturated Fat: 9g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 65g
  • Dietary Fiber: 5g
  • Sugars: 4g
• Protein: 15g
• Vitamin D: 0.2mcg (1% DV)
• Calcium: 60mg (5% DV)
• Iron: 5mg (28% DV)
• Potassium: 700mg (15% DV)

Tips:

• Cashew Soaking: Soak the cashews in hot water for 30 minutes if short on time.
• Garlic Roasting: Roasting garlic with the shells on helps prevent burning and retains sweetness.
• Pasta Water: Reserving pasta water is crucial as it helps adjust the sauce’s consistency.
• Plant Milk: If you prefer a lighter sauce, substitute coconut milk with almond or oat milk.
• Mushroom Variety: Use a mix of mushroom varieties like cremini, shiitake, or portobello for a richer flavor.
• Leftovers: This dish reheats well. Add a splash of plant milk when reheating to maintain creaminess.

Enjoy your Creamy Spinach and mushroom Spaghetti!