Creamy Spinach and Mushroom Spaghetti




Creamy Spinach and Mushroom Spaghetti is a delightful vegan dish that combines the earthiness of mushrooms with the freshness of spinach, all enveloped in a rich and creamy cashew-based sauce. Perfect for both weeknight dinners and special occasions, this dish is not only delicious but also packed with nutrients. Let's dive into this detailed recipe to create a restaurant-quality meal at home.

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)

• ½ cup tapioca starch (or cornstarch or flour)

• Salt and pepper to taste

• Fresh basil, for garnish

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 posta water.


3. Sauté the Vegetables:

• In a large pon, 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 blencer, 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 sauteed 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: 90

• Trans Fat: Og

• Cholesterol: Orng

• Sodium: 250mg

• Total Carbohydrates: 65g

• Dietary Fiber: 5g

• Sugars: 49

• 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 reneats well. Add a  splash of plont milk when reheating to maintain creaminess.


Enjoy your Creamy Spinach and Mushroom Spaghettil

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