This is easily one of my new favorite recipes…easy to make and delicious!
- 1 package spaghetti noodles
- 1 package mushrooms sliced
- 1 small (or 1/2 medium) onion, diced
- block of frozen (thawed) chopped spinach, or 1 bag of fresh spinach
- I cup of frozen or canned peas
- 4 cloves garlic chopped
- Handful of chopped fresh parsley
- 1/4 cup soy sauce
- 1/8 cup maple syrup
- 1/8 cup apple cider vinegar
- 1/8 cup olive oil
- 1 tsp liquid smoke
- 1 cup soaked cashews
- 1 cup almond milk
- 1 cup (half a package) silken soft tofu (optional, if not using, increase cashews by 1/2 cup..can also use firm tofu)
- 3 tbsp nutritional yeast
- 1 tsp each salt & pepper
- 1 tbsp olive oil
- 1/2 tsp Italian Seasoning
1. Soak cashews in hot water for one hour minimum to soften (can soak overnight also). Drain when ready to use.
2. Cook the spaghetti according to packet instructions. Drain and put back in the pot.
3. Prepare the sauce by combining all the ingredients in a food processor or blender, until smooth and creamy. If the sauce is too thick for blending, add more almond milk.
4. Put marinade ingredients into a bowl. Add in mushrooms and evenly coat. Let sit for a few minutes or more.
5. Add a little olive oil to a saucepan and saute the onion for 5 minutes. Toss in minced garlic. Saute for 3 more minutes. Add in sliced marinated mushrooms. Cook until mushrooms cook down and are soft.
6. If you are using fresh spinach, toss it in the pan and cook for 3 minutes until the spinach is soft. If you are using the thawed spinach, toss in the pan, just enough to heat up. Toss in the fresh parsley and stir until the parsley is wilted. Add in peas. If the peas are frozen, heat up the dish until the peas are warmed up.
5. Add your mushroom, onion mix to the spaghetti noodles. Pour the sauce also into the pot, and mix well until everything is combined. Garnish with more fresh parsley. Add more seasoning if needed.
Optional: Sprinkle on vegan parmesan.
Serve with garlic bread.