Creamy Spinach and Mushroom Spaghetti

1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Sauté the Vegetables:
Heat olive oil or vegan butter in a large skillet over medium heat.
Add the onion and garlic, cooking until fragrant and softened (about 3 minutes).
Stir in the mushrooms and sauté until they release their moisture and turn golden brown (5–7 minutes).
3. Add the Spinach:
Toss in the fresh spinach and cook until wilted, about 2 minutes.
4. Make the Creamy Sauce:
Sprinkle the flour over the vegetables and stir well to coat evenly.
Slowly pour in the plant-based milk and vegetable broth, whisking continuously to prevent lumps.
Add nutritional yeast (if using), nutmeg, salt, and pepper. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
5. Combine and Serve:
Add the cooked spaghetti to the skillet and toss to coat in the creamy sauce.
Adjust seasoning with salt and pepper as needed.
6. Garnish and Enjoy:
Plate the spaghetti and garnish with fresh parsley, vegan Parmesan cheese, and red pepper flakes if desired.
Serve immediately and enjoy!
Tips for Success:
Extra Creaminess: Add a splash of canned coconut milk or a dollop of vegan cream cheese for a richer sauce.
Customizable: Swap spinach for kale or arugula and add extras like sun-dried tomatoes or roasted red peppers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of plant-based milk to loosen the sauce.
This creamy spinach and mushroom spaghetti is the perfect comfort meal—easy, delicious, and entirely plant-based! 🍝🌱✨