Mushroom and spinach spaghetti with a creamy roasted garlic sauce
On medium-high heat saute one large chopped onion. Throw in *lots* of thickly sliced mushrooms and saute for a few more minutes. Throw in some thyme and oregano leaves. When everything is nicely browned, throw in some white cooking wine (maybe about a cup or cup and a half). Stir in a spoonful of vegetable Better Than Bouillon. Cover and let simmer for a few minutes.
In a blender, throw in a block of silken tofu (or the least firm tofu you’ve got) along with a can of coconut milk, ⅓ cup of tapioca starch (can use cornstarch), 2-3 cups of original unsweetened plant milk (I use Great Value brand almond), ⅓ cup of nooch, 1-2 tsp of salt, garlic powder, onion powder, 1 tbsp apple cider vinegar, and 1 bulb of roasted garlic. (I like to roast the garlic cloves in a pan on medium heat while they’re still in their shells. Doing so reduces peeling time since they just pop right out after roasting and makes it easier).
Blend all ingredients extremely well. Pour contents into pan with mushrooms and onions. Stir mixture constantly on medium heat until it starts to thicken. Add in 1 pound of cooked spaghetti noodles. Add in several handfuls of fresh spinach leaves or however many you want. Fold leaves around into hot pasta until they start to break down. Hit it with some fresh black pepper and more salt if it needs it
Posted inVegan
Mushroom and spinach spaghetti with a creamy roasted garlic sauce
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