Ingredients:
1 cup cashews, soaked
6-8 garlic cloves, roasted
12 oz (340g) spaghetti
2 tablespoons olive oil
4 cups reserved pasta water
2 cups mushrooms, thickly sliced
4 cups fresh spinach, roughly chopped
1 tablespoon lemon juice
1 cup full-fat coconut milk (or other plant milk)
⅓ cup tapioca starch (or cornstarch or flour)
Salt and pepper to taste
Fresh basil, for garnish.
Instructions:
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.
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.
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.
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.
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.
