Creamy Spinach and Mushroom Vegetarian Pasta

• 12 ounces fettuccine or linguine pasta
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 5 cups fresh spinach, roughly chopped
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon crushed red pepper flakes
• Optional garnish: grated Parmesan or vegan cheese, fresh parsley

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown and their liquid evaporates.
3. Add minced garlic to the mushrooms and stir for 1 minute until fragrant. Then add the chopped spinach, Italian seasoning, salt, and black pepper. Cook until spinach wilts, about 2-3 minutes.
4. Meanwhile, drain soaked cashews and blend them in a high-speed blender with vegetable broth, nutritional yeast, lemon juice, and red pepper flakes (if using) until smooth and creamy.
5. Pour the cashew cream sauce into the skillet with the sautéed vegetables. Stir to combine and gently simmer for 2-3 minutes. If sauce is too thick, add a little reserved pasta water until desired consistency is reached.
6. Add the drained pasta to the skillet and toss well to coat with the creamy vegetable sauce. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
7. Serve immediately, garnished with grated Parmesan or vegan cheese and a sprinkle of fresh parsley if using.

Chef tips

• Soaking cashews softens them for creamier sauces, but if short on time, use canned coconut milk (full fat) as a substitute for a slightly different flavor.
• Reserve some pasta water before draining; the starchy water helps thin and bind the sauce for better texture.
• Nutritional yeast adds a cheesy umami flavor; omit if allergic or substitute with grated Parmesan for non-vegans.
• For a gluten-free version, substitute regular pasta for gluten-free pasta but note cooking times may vary.