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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!