Vegan Creamy Spinach & Mushroom Spaghetti
Ingredients:
- 8 oz spaghetti (or your favorite pasta)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini work well)
- 4 cups fresh spinach
- 1 cup canned coconut milk (full-fat for creaminess)
- 1/4 cup raw cashews (soaked in hot water for 15 minutes)
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions:
- Cook the pasta: Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Prepare the cashew cream: Drain soaked cashews and blend with coconut milk, nutritional yeast, and lemon juice until smooth and creamy. Set aside.
- Sauté veggies: Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add mushrooms and cook until they release their moisture and start to brown (about 5-7 minutes).
- Add spinach: Toss in the fresh spinach and cook until wilted, about 2-3 minutes.
- Add cashew cream: Pour the cashew cream sauce into the pan and stir well to combine. Let it simmer gently for 3-5 minutes until it thickens slightly.
- Combine pasta and sauce: Add the cooked spaghetti to the pan, tossing to coat the pasta evenly in the creamy sauce. Season with salt and black pepper to taste.
- Serve: Garnish with fresh chives or parsley if desired. Serve immediately and enjoy!
Nutrition Info (per serving):
- Calories: ~380 kcal
- Protein: ~11 g
- Carbohydrates: ~50 g
- Fiber: ~6 g
- Sugars: ~4 g
- Fat: ~14 g
- Saturated Fat: ~7 g (mainly from coconut milk)
- Sodium: ~150 mg (varies with added salt)
