Ingredients:
- 12 oz spaghetti (gluten-free if preferred)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (such as cremini or button), sliced
- 3 cups fresh spinach, roughly chopped
- 1/2 cup raw cashews (soaked for 2 hours and drained) or 1/2 cup unsweetened plant-based cream
- 1/2 cup vegetable broth or water
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Optional: red pepper flakes for a spicy kick
- Fresh parsley or basil, chopped, for garnish
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the spaghetti and set aside.
- Prepare the Creamy Sauce:
- If using cashews, blend the soaked and drained cashews with the vegetable broth in a high-speed blender until smooth and creamy. If using plant-based cream, skip this step.
- Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms and cook for about 5-7 minutes, until they are browned and have released their moisture.
- Combine the Sauce and Vegetables:
- Pour the cashew cream or plant-based cream into the skillet with the mushrooms. Stir in the nutritional yeast and lemon juice. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
- Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and optional red pepper flakes.
- Mix with Spaghetti:
- Add the cooked spaghetti to the skillet and toss to coat it thoroughly in the creamy sauce. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
- Serve:
- Divide the creamy spinach and mushroom spaghetti among serving bowls. Garnish with fresh parsley or basil for added flavor and a pop of color.
Tips for Success:
- Cashew Soaking Shortcut: If you’re pressed for time, soak the cashews in hot water for 30 minutes instead of 2 hours.
- Mushroom Variety: Experiment with different types of mushrooms like shiitake or oyster for varied textures and flavors.
- Add-ons: You can add other veggies like zucchini, peas, or bell peppers for extra nutrition and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.
This Creamy Spinach and Mushroom Spaghetti is a comforting, flavorful dish that’s both satisfying and healthy. The creamy sauce, combined with the savory mushrooms and fresh spinach, makes for a delightful vegan pasta that everyone will love. Enjoy this hearty meal, perfect for any occasion!
