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)
  • ⅓ 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 pasta water.
  3. 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.
  4. 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.
  5. 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.
  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: 9g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 65g
    • Dietary Fiber: 5g
    • Sugars: 4g
  • 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 reheats well. Add a splash of plant milk when reheating to maintain creaminess.

Enjoy your Creamy Spinach and Mushroom Spaghetti!