Creamy Spinach and Mushroom Spaghetti

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.