Creamy Spinach and Mushroom Spaghetti
This creamy spinach and mushroom spaghetti is rich, satisfying, and packed with flavor. It’s an easy, plant-based dinner that feels indulgent while being simple to prepare.
Ingredients:
For the Pasta:
12 oz (340 g) spaghetti (use gluten-free if needed)
1 tablespoon olive oil
Salt for boiling water
For the Sauce:
2 tablespoons olive oil or vegan butter
3 cloves garlic, minced
1 medium onion, finely chopped
2 cups (200 g) mushrooms, sliced (button, cremini, or shiitake)
3 cups (90 g) fresh spinach leaves
1 cup (240 ml) unsweetened plant-based milk (e.g., almond, oat, or soy)
1/2 cup (120 ml) vegetable broth
2 tablespoons all-purpose flour (or gluten-free flour)
1 teaspoon nutritional yeast (optional, for a cheesy flavor)
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
For Garnish:
Fresh parsley, chopped
Vegan Parmesan cheese (optional)
Red pepper flakes (optional, for heat)
Directions:
